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Tuesday, May 10, 2011

Chocolate Peppermint Crinkle Cookies

This one's for you Jodiann...

These are probably my favorite cookie OF ALL TIME. Seriously. They are that good. They are kind of like a thin mint, but better. No. Seriously. BETTER. I saw that Panera makes a similar cookie, but I have not tried theirs yet so I can't say anything about it.

 I made them for Christmas this year and gave them out the all the grandparents, but then made another batch just for Chris and I. I was "cookied" out, but I made more of these because I loved them so much.

The recipe call for semi-sweet chocolate, but I used dark chocolate chips once, and wow. If you have them on hand, I recommend using them.

The only downside to this recipe is that the dough needs to chill over night so that it can be formed into nice little balls, but it is totally worth the wait (but, the dough is amazing raw too).

Once cooled, these cookies are crisp on the outside (from the sugar) and gooey in the middle. Perfection.
Not my picture (I don't know where my pictures of these beauties went) but this is what they look like

Chocolate Peppermint Crinkle Cookies
Yields 3+ dozen cookies
·         1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
·         1 1/2 teaspoons baking powder
·         ½ teaspoon salt
·         8 ounces semi-sweet chocolate, finely chopped
·         2 3/4 cups sugar, divide
·         1/4 cup of canola oil
·         3 tablespoons unsalted butter, melted and warm, not hot
·         2 tablespoons light corn syrup
·         2 large eggs
·         1 large egg yolk
·         2 teaspoons pure vanilla extract
·         1 ½ teaspoons of peppermint extract
·         1 cup powdered sugar
In a medium bowl, beat together well the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.

       In a mixer with the paddle attachment, beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract (feel free to go a little heavy). Then on low, beat in the melted chocolate.

      Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.

3.     Heat oven to 325 degrees F. Line bakesheet with parchment. Take out about one-quarter of the dough at a time to shape. Roll the dough into 1 inch balls. Pour the remaining 1/4 cup granulated sugar (you'll need more sugar than this, but this is a good starting point) into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners’ sugar does not soak in so much and stays on the surface better).

4.     Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes (for my oven on air-bake sheets, 12 minutes is perfect). Bake one sheet at a time.  


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