Fudgy Chocolate Peppermint Crunch Chip Cookies

Tweet

This is a rich chocolate cookie that has a wonderful fudge like texture inside. The cookies are great even without the glaze icing but they are extra special with the icing and extra peppermint crunch on top. Chocolate and peppermint are the perfect Christmas time combo which makes this fudgy peppermint cookie perfect for Christmas cookie exchanges!They are festive looking and oh so delicious.
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

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.

Just add a glass of milk

Double Dark Chocolate Cherry Cookies

Tweet

Growing up, my mom would on occasion, usually around the holidays, buy a bag of Hersey's mini chocolate bars. My sisters and I would play this game where we'd have to reach into the bag without looking and take out a candy bar. You had to take the one you got. I remember there was a very specific pecking order in the way us kids ate those chocolate bars. Krackel was King. All of us wanted the Krackel bars. If we got a Krackel bar out of the bag, would it eat slowly with great relish. All this was done to cause as much torture and jealousy as possible to those that didn't have a Krackel bar. The Hersey bar was next in line, followed by the Mr. Goodbar. That left the Hersey's Special Dark, which none of us wanted. Those were the only bars that we allowed each other to toss those back into the bag to try our luck again. Mom always offered to eat the Special Dark bars. We thought she was a great mom for settling for the reject candy,while we feasted on Krackels. Nice job, Mom. We all fell for it. You had us fooled for all those years, but no more!  Now I'm with mom, you can have the Krackel, the milk chocolate, even the peanuts, I'll happily take those Special Dark Chocolates off your hands. These cookies are like those Special Dark bars, they are for serious chocolate lovers. They are a delicious dark chocolate cookie studded chocolate chips and tart cherries,  The perfect balance of bittersweet. All that's needed is a glass of ice cold milk.

Just for fun, I dipped  some fresh cherries in chocolate and then into sprinkles. Cute and tasty!

Double Dark Chocolate Cherry Cookies
Source: The Sweet Melissa Baking Book
Printable Recipe
Ingredients:
1 cup all purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
1/4 tsp kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup granulated sugar

1/4 cup brown sugar, firmly packed
1 large egg, at room temperature
1/4 tsp vanilla extract
3/4 cup semi-sweet or bittersweet chocolate chips
1/3 cup dried sour cherries

Directions:

In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy (about 3 minutes). Add the egg, mixing well. Stir in the vanilla.
With the mixer on low speed add the flour mixture n three batches, mixing until incorporated after each addition. Stir in chocolate chips and cherries down the sides of the bowl.
Refrigerate the dough for a few hours until firm.
Turn the dough onto a clean work surface and divide it in half. Roll out into 2 uniform logs about 12” long. Wrap in plastic wrap and refrigerate again until firm enough to slice. At least 1 hour. (I left mine overnight).   At this stage you could wrap the log again in foil and freeze for up to 1 month.

Place one rack in the top third and one in the bottom third of the oven and preheat to 350°F. Line the bottom of 2 rimmed cookie sheets with parchment paper or a silicone mat. Place the slices about an inch or so apart.
Bake for 12-15 minutes, or until the dough looks just baked . Don’t over bake, the cookies should be tender. Transfer the pan to a rack and let the cookies cool.

Makes about 2 dozen cookies

Great for Valentine's Day!