Peppermint Brownie Cookies
- Casserole Dish
- Baking Sheet
- 1 pound semi-sweet chocolate (yes, that's one pound, indeed)
- 6 tablespoons unsalted butter
- 4 large eggs
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon peppermint extract (or more to taste)
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 cup milk chocolate chips
- 1/4 cup white chocolate (melted)
- peppermint candies (crushed)
- Melt butter and chocolate: In a small saucepan, melt together the chocolate and butter, stirring occasionally. Allow to cool for 5 minutes.
- Make cookie dough: In the meantime, beat the eggs and both sugars together in a large bowl until light in color, about 5 minutes. Beat in the peppermint extract and salt. Carefully fold in 1/3 of the melted chocolate mixture using a rubber spatula, then fold in the rest. Sift in the flour and baking powder and gently fold in too. Stir in the milk chocolate chips. Pour into a shallow baking dish and freeze for an hour or until firm.
- Scoop and bake: When ready to bake, preheat the oven to 350°F (175°C) and line three baking sheets with parchment paper. Depending on what size cookies you want, scoop 2-3 tablespoon-sized balls onto the baking sheets (works great with an ice-cream scoop), set about 2 inches apart. Bake for 10-15 minutes or until the edges are looking dry and the tops are crackled. The cookies will still be very soft when finished baking!
- Cool: Let the cookies cool on the baking sheet for 10 minutes or until they are firm enough to be transferred to a wire rack. Cool completely before drizzling with the melted white and dark chocolate and sprinkling with the crushed peppermint candies.
- Store: The cookies keep in an airtight container for up to four days (see notes for freezer instructions).
Step by Step Photos and Baking Tips:I use a double boiler to melt the butter and chocolate. Just add 1-2 aches of water to a small saucepan, place a heat safe bowl on top and add the chocolate and butter to the bowl. Then bring the water to a simmer and stir the chocolate and butter until melted and smooth. Do not let it get too hot, and don’t let any water spill into the chocolate. Else the chocolate will turn dry and grainy – this cannot be salvaged and you’ll need to start over. Beat the eggs and both sugars until light and fluffy – it should look foamy and like a little cloud in your bowl.
Ingredient Notes:Chocolate for melting: Make sure you don’t use heat-stable chocolate chips, but chocolate that’s suitable for melting. You should find it in the baking section of your grocery store, or just buy regular chocolate as it melts well, too. Sugar: If you don’t have any brown sugar, you can replace it with more white sugar. Your cookies will be a little less fudgy, but still delicious. Peppermint extract: I use one from Nielsen Massey (you can get it here on Amazon) and 1/2 teaspoon is plenty with that exact extract for my taste. You may need to adjust the amount according to how strong you want the peppermint flavor to be, and how string your extract tastes. Milk chocolate chips: I know, more chocolate?! But yes, I also add chocolate chips because it just doubles down on the richness of these cookies. Make sure to use chocolate chips here that are heat stable (so not the same as the melting chocolate). You can leave them out or reduce the amount if that’s too much of a good thing for you.
Freezer InstructionsTo freeze the unbaked cookie dough: You can freeze the unbaked cookie dough for up to 2 months. Either tightly wrap the casserole dish with cookie dough first in plastic wrap, then in aluminum foil. Label with the name and use-by date before freezing. To bake the cookies, allow the dough to warm up at room temperature until firm and cold but scoopable (I do 20-30 minutes), then bake as directed in the recipe.
Recipe Credit:Adapted from Food & Wine
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