As a kid, my mom did all the cooking and I did the baking. It all started with a Nestle Toll House baking book. Mom would be making dinner on the weekends and I would make chocolate chip cookies for the family.
Since then, when the holidays roll around, my mom takes over the Christmas dinner (for our family, this usually means Korean BBQ) and I take over the desserts. Over the past few years, I’ve made cookies and pies for the family. This year, I made a variety of cookies and these chocolate peppermint cookies were one of many. I’ll try to get all of the recipes up eventually, but since these were all baked in my pre-blog days, I don’t have pictures of everything.
I did have the foresight to take pics of these Chocolate Peppermint Cookies. These are a close variation from Bon Appetit’s Double Chocolate Peppermint Crunch Cookies, with just a few slight variations for those of us regular humans shopping at regular grocery stores, and have other bills to pay rather than splurging on the best, gourmet ingredients. For instance, I used regular bittersweet chocolate chips, Folgers instant coffee, and regular Hershey’s cocoa powder. Hey, if you are in the 1% and can afford the top quality ingredients, by all means, I think it will only make the cookies better!
Just the same, even with my “commoner” ingredients, these are chocolatey and very minty from the from the peppermint extract and the candy canes. Personally, I like these cookies because of the variety of textures. The crushed peppermint candies are crunchy and crispy and the cookie itself has a light crust on the outside and a chewy center.
One of the open secrets to baking success is to make sure your ingredients are at room temperature. This is especially true for eggs. Don’t use cold eggs. To speed up the process, you can stick the eggs in a bowl of warm water. To be honest, when I made these cookies, I couldn’t get the peppermint candies to “stick” the way I wanted to. I think I needed more melted chocolate. If you give this one a try, I’d love to know how it turns out! I’m sure they are delicious even outside of the holiday season.
2 1/2 cups bittersweet chocolate chips
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon instant coffee
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs, room temperature
4 candy canes or 10-12 mini candy canes, coarsely crushed
Pre-heat oven to 375F. Line baking sheets with parchment paper. Melt 2 cups chocolate chips in medium bowl. (You can melt by using a metal bowl set over a pot of simmering water, but be sure NO WATER gets into your chocolate! Or, the easy way out—microwave. If microwaving, do this in 10-15 second increments. As soon as some of the chips look shiny and like they are starting to melt, take it out and stir. The remainder of the chocolate should melt. You don’t want to over-heat the chocolate in the microwave so use caution.) Save 2/3 cup melted chocolate and transfer to small bowl.
Whisk flour, cocoa powder, baking powder, and salt in medium bowl. Using an electric mixer, beat butter in large bowl until creamy. Add the sugar, vanilla and peppermint extract and beat until smooth. Add eggs and beat to blend. In a small cup, mix the instant coffee with 1/2 teaspoon of water (the mixture will be sludgy). Beat in the instant coffee mixture and melted chocolate from medium bowl. Add dry ingredients and beat just to blend. Stir in the remaining 1/2 cup chocolate chips.
Measure 1 tablespoon of dough and roll in your hands to form ball. Place on parchment-lined baking sheet. Repeat with remaining dough and space the cookies about 1 ½ inches apart.
Bake cookies for about 8-9 minutes. The tops of the cookies will be cracked. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to wire racks to cool completely.
Once the cookies are cool, re-heat the reserved 2/3 cup chocolate in the microwave or over small pot of simmering water. Using a fork, drizzle the chocolate over cookies. Sprinkle the crushed candy canes on top. Chill just until the chocolate sets. Enjoy!