Day 18: Double Chocolate Peppermint Crunch Cookies
Recipe found on the blog of Sweet Pea's Kitchen
2 1/2 cups (16oz) bittersweet chocolate chips (no more than 61% cacao), divided
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp instant espresso powder
1/2 tsp salt
1/2 cup unsalted butter, room temp.
1 cup granulated sugar
1 tsp vanilla extract
1 tsp peppermint extract
2 large eggs
4 regular-sized candy canes, or 16 hard peppermint candies, either way they need to be coarsely crushed
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper; set aside.
In a small, microwave-safe bowl, melt the chocolate in the microwave for 45 seconds. Stir. If any unmelted pieces remain, continue microwaving and stirring in 10-second intervals until it is all melted. Measure 2/3 cup of the melted chocolate; transfer to a small metal bowl to reserve for drizzling.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, espresso powder and salt. In the bowl of a stand mixer, beat the butter until it is creamy. Add the sugar and both extracts; beat until smooth. Add the eggs; beat to blend. Beat in the melted chocolate. Add the dry ingredients and beat just to blend. Stir in the remaining 1/2 cup of chocolate chips.
Roll tablespoons of dough into 1 1/2-inch balls and place them on the prepared baking sheets. Space the dough balls about 2-inches apart.
Bake the cookies at 375 degrees F until they are cracked all over, about 8 to 9 minutes. Remove from the oven and cool on the cookie sheets for 5 minutes. Transfer to cooling racks to finish cooling completely.
Rewarm the reserved 2/3 cup of chocolate in the microwave on high for 10 second intervals until smooth. Place the melted chocolate in a Ziplock bag and snip off the very tip of the bag, making a make-shift pastry bag. Gently squeeze chocolate drizzles all over the cookies and sprinkle with the crushed candy pieces. Chill just until the chocolate sets, about 20 minutes.