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Double Chocolate Peppermint Cookies

December 22, 2010

by Elizabeth

Continuing with the cookie theme, I braved my baking fears last weekend to whip up these little Christmas treats. Wrapped in cellophane with a festive ribbon, these made a great gift for neighbors or coworkers – they’re quite rich, so I think six is an ample amount. I’m sure Santa would approve also. The original recipe said it would make 50 cookies but I only got 34, although my cookies were more of a standard size than the mini ones featured in Bon Appetit.

Double Chocolate Peppermint Cookies

from Bon Appetit

2 1/2 cups bittersweet chocolate chips (16 ounces), divided
1 1/2 cups all purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes or 16 red-and-white-striped hard peppermint candies, coarsely crushed

Preheat oven to 375˙. Line two baking sheets with parchment paper. Put a glass bowl on top of a small saucepan of simmering water (do not let the water touch the bottom of the bowl), then add 2 cups of the chocolate chips. Stir occasionally until melted. Reserve 2/3 cup of chocolate sauce for drizzling the cookies.

Stir flour, cocoa powder, baking powder, and salt in a medium bowl, set aside. In a large bowl, beat the butter until creamy with an electric mixer. Add the sugar and both extracts, beat until smooth. Add the eggs, beat until just blended, then add the chocolate sauce and beat again. Add the dry mixture in three increments, beat each time until just incorporated. Stir in the remaining 1/2 cup chocolate chips.

Measure  one heaping tablespoon of dough, and roll between your hands to form a ball. Place the dough balls on the baking sheet 1 1/2 inches apart. The dough will be very wet, don’t worry. Bake for 8 – 9 minutes, until a tester inserted into the cookies comes out with large crumbs still attached. Cool the cookies completely. Rewarm the reserved chocolate sauce (in the microwave for 15 seconds is fine) and drizzle over the cookies using a fork. Sprinkle the crushed candy canes all over the cookies. Let set for at least 20 minutes, or you can store them in an airtight container in the freezer for three weeks.

2 Comments leave one →
  1. Beth permalink
    January 4, 2011 5:26 pm

    These look like heaven!


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