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Double Chocolate-Peppermint Crunch Cookies

by Janet Taylor McCracken
familyprinted-with-annotationsdessertneeds review
Yield: Makes about 50Total: 2 hours 50 minutes
Double Chocolate-Peppermint Crunch Cookies

Ingredients

You have 2 of 11
protein
  • ○2 largeeggs
dairy
  • ○2 1/2 cupsbittersweet chocolate chips(do not exceed 61% cacao; 15 to 16 ounces, divided)
  • ○1 cupunsalted butter(room temperature)
grain
  • ○2 1/2 cupsall-purpose flour
pantry staple
  • ○1/2 teaspoonespresso powder(instant)
  • ·1/2 teaspoonsalt
  • ○1/4 cupunsweetened cocoa powder
  • ○1 teaspoonvanilla extract
  • ○3/4 teaspoonpeppermint extract
  • ✓1 1/4 cupssugar
  • ✓1 1/2 teaspoonsbaking powder
other
  • ○6peppermint candies(red-and-white-striped, coarsely crushed)

Instructions

  1. Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 1/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
  2. Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1 1/2 cup chocolate chips. Measure 1 level tablespoonful of dough; roll between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
  3. Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
  4. Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD: Can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.

My notes

2012 - Melt 1 cup mint choc chips 10 oz - 12 oz melted choc add 1 cup dark choc chips sub cherry or mint chip in cookie Ursula 2011 - Use mint choc chips in cookie excellent cookies become like mousse 1 egg is not enough - Use 2 large eggs peppermint extract: 2011 - reduce to 3/4 tsp 3 candy canes (6) - red-and-white-striped hard peppermint candies, coarsely crushed added 1 cup to dough, and rest with choc chips