Fudgy Chocolate Peppermint Crunch Cookies
Yeilds: 3 1/2 to 4 dozen cookies
METHOD:1 stick butter
12 ounces semisweet chocolate
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups (packed) brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 teaspoon espresso powder or coffee extract
METHOD:1 stick butter
12 ounces semisweet chocolate
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups (packed) brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 teaspoon espresso powder or coffee extract
1 cup Andes peppermint crunch baking chips
Chocolate Glaze Icing
2 cups confectioners' sugar
4 tablespoons unsweetened cocoa powder
2 tablespoon butter, softened
1/2 teaspoon vanilla extract
4 tablespoons milk
METHOD:
For the cookies:
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. With the mixer running, slowly add in the flour mixture. Mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.
Position a rack in the upper third of the oven; preheat to 325 degrees . Line 2 large cookie sheets with parchment or a silicon baking mat. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange balls 2 inches apart on each cookie sheet, flattening the tops slightly. Bake until the tops of the cookies crack, about 12 minutes. Don't over bake. You want the cookies to be soft and fudgy!
For the Chocolate Icing:
In a small bowl, combine butter with sugar and cocoa.
Add vanilla. Add milk gradually until smooth.
In a small bowl, combine butter with sugar and cocoa.
Add vanilla. Add milk gradually until smooth.
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| Just add a glass of milk |
