Double Chocolate, Double Peppermint Cookies

December 15, 2010 § 1 Comment

Yesterday was my holiday cookie baking day so I have a few more nice cookies to post even though I know most bloggers and readers are a bit cookied out for the holidays but I am sending cookies home to my family, so I tried to make favorites for all of them. I had some surprises when I asked my brother and sister what their favorite cookies are. My sister’s favorite is peanut butter? She was a crazy picky child (macaroni and cheese, pbj, everyday) turned 20 year old with a fairly sophisticated palate but I guess she still loves the peanut butter. And my brother told me that his favorite cookie is chocolate mint? I don’t remember there ever being chocolate mint cookies in our house (except the girl scout cookies … maybe that is what he was referring too?). That gave me the opportunity to buy peppermint extract and make these amazing cookies. They remind me of the brownies my mom makes. They are so rich and gooey with a great peppermint bite.

Double Chocolate, Double Peppermint Cookies:
adapted from The Novice Chef Blog
yields 24 cookies (I doubled the original recipe but had the same yield, oddly)
– 2 cups bittersweet chocolate chips
– 1 1/2 cups AP flour
– 2 oz cocoa powder
– 1 tsp baking powder
– 1 tsp instant espresso powder
– 1/2 tsp salt
– 1/2 cup butter
– 1 cup sugar
– 1 tbsp vanilla extract (I accidentally used 1 tbsp of peppermint and vanilla instead of 1 tsp of each, but I liked the results)
– 1 tbsp peppermint extract
– 2 eggs
– 4-5 candy canes, coarsely crushed (I put 5 peppermint sticks between parchment paper and smashed them with a meat tenderizer)

Preheat oven to 375 degrees F. Prepare baking sheet with parchment paper. Stir the chocolate chips in a double boiler (in a class set over a saucepan with simmering water) until melted. Reserve 1/3 cup to drizzle on top of the cookies. Whisk flour, cocoa powder, baking powder, espresso powder and salt in a bowl. In a large bowl, beat butter and sugar together. Blend in extracts, eggs and melted chocolate. Add dry ingredients slowly and blend. Form tbsp sized balls from the dough and place on a prepared baking sheet, then press each ball into a disc using a flat glass (I sprayed the bottom with a bit of cooking spray to keep the dough from sticking to the glass). Bake for 8-9 minutes and let the cookies cool. Re-melt the reserved chocolate and drizzle it over the cookies (or just smudge it over each if you’re like me) then sprinkle crushed candy canes over the cookies. Freeze for about 20 minutes to set the chocolate (or enjoy a gooey brownie-like cookie immediately).


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