Peppermint Double Chocolate Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 125 g 1 cup all purpose flour
  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 2/3 cup Cocoa powder
  • 2 tsp Cornstarch
  • 1/4 cup Granulated sugar
  • 1 tsp Peppermint extract
  • 1/4 tsp Salt
  • 6 oz Semi-sweet chocolate
  • 3/4 cup Semi-sweet chocolate chips
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 tsp Vegetable oil

• Dairy

  • 10 tbsp Butter, unsalted

• Desserts

  • 1 Candy canes

Found on ohsweetbasil.com

Description

Ingredients

• 1 cup all-purpose flour (125 grams)*
• ⅔ cup cocoa powder, dutch processed preferred (60 grams)*
• 2 teaspoons cornstarch
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 10 tablespoons unsalted butter, softened to room temperature (1/2 cup plus 2 tablespoons, or 143 grams)
• ¾ cup packed brown sugar (165 grams)
• ¼ cup granulated sugar (50 grams)
• 1 large egg
• 1 teaspoon peppermint extract (or ½ teaspoon if you prefer a milder mint flavor)
• 1 and ½ teaspoon vanilla
• ¾ cup semi-sweet chocolate chips (or dark)
• 6 oz semi-sweet chocolate (or dark)
• ½ teaspoon vegetable oil
• crushed candy canes (2 regular sized is more than enough)

Directions

• In a large bowl whisk together the flour, cocoa, cornstarch, baking soda and salt until evenly combined. Set aside.
• In a separate large bowl using a stand or hand-held electric mixer beat the butter until well softened. With the mixer on medium speed, add in the sugars and beat until no lumps remain. Then add in the egg, peppermint extract and vanilla and beat until well combined (about 30 more seconds).
• Turn the mixer down to low speed and carefully beat in the flour mixture about ½ at a time. Be careful not to turn the mixer on too high or the flour and cocoa will fly up. Turn off the mixer and scrape down the sides of the bowl with a large rubber spatula as necessary. Once the dry ingredients are evenly mixed in, turn the mixer to low and beat in the chocolate chips. The batter will be very thick and very sticky.
• Scrape off the beaters, cover the bowl with clingfilm and refrigerate for 2 hours, or overnight.
• Once ready to bake, remove the bowl from the fridge and allow the dough to warm up for 20 minutes. (If you chilled the dough overnight, youll need to leave it for 30 minutes). Then preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper.
• Using a cookie scoop, form the dough into balls 1.5 tablespoons in size. Roll each into a ball between your hands, flatten slightly, and place on your lined cookie sheets about 2 inches apart. Youll end up with about 22-25 cookies total.
• Bake cookies for about 7-9 minutes, or until the tops are just set. Remove from the oven and allow to cool fully. I usually cool for 10 minutes on the cookie tray, before transferring to a wire cookie sheet to continue cooling.
• Once the cookies are fully cooled, make the topping. In a medium bowl melt the chocolate and oil in the microwave in short 30 second bursts, stirring the chocolate in between each burst. Once fully melted, stir together until smooth.
• Dip ½ of each cookie in the melted chocolate, or spread ½ of the top of each cookie with melted chocolate using a flat-edge knife or a small rubber spatula. Place back on your wire rack and sprinkle with crushed candy cakes.