Peppermint Mocha Cookies
Course:
Dessert
Ingredients
- 113 grams Butter (room temp)
- 100 grams Sugar
- 100 grams Brown Sugar
- 1 Egg (room temp)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Peppermint Extract
- 125 grams Plain Flour
- 51 grams Cocoa Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Instant Espresso Powder (or 1 tbsp coffee)
- 1⁄8 teaspoons Salt
- 180 grams Chocolate Chips
- 225 grams Dark Chocolate (white, chopped)
- 3 Candy Canes (crushed)
Notes
I adjusted the bake time substantially from 12 to 17 minutes. Maybe because I made big cookies?
Steps
- In a large bowl using a handheld mixer, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes.
- Add the egg, vanilla extract, and peppermint extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined.
- Slowly add the dry ingredients into the wet and mix until combined.
- Fold in the chocolate chips. The cookie dough will be thick and very sticky.
- Scoop and roll dough, 1.5 Tablespoons of dough each, into balls. To ensure a thicker cookie, make the balls taller than they are wide (almost like a cylinder or column). Place them on plates.
- Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes while the oven heats up.
- Preheat oven to 350°F (177°C) and prepare baking sheets.
- Arrange the cookies 2-3 inches apart on the baking sheets.
- Bake the cookies for 16-17 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Melt the chopped white chocolate in a double boiler or use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies. Place the baking sheet into the refrigerator to help the chocolate set, about 1 hour.
Source: https://sallysbakingaddiction.com/peppermint-mocha-cookies/