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Ingredients
2 cups (250 g) all‑purpose flour
1/4 cup (29 g) Dutch‑processed cocoa powder
2 sticks (230 g) unsalted butter, room temperature
1 cup (120 g) powdered sugar
1/2 teaspoon peppermint extract
1/2 teaspoon kosher salt
1/2 cup peppermint candies, crushed
Method
1. Prepare the Dry Ingredients
Sift the flour and cocoa powder together into a bowl to remove lumps and ensure even mixing.
2. Cream the Butter and Sugar
In a stand mixer with a paddle attachment (or using a hand mixer), beat the butter and powdered sugar on low until combined.
Increase to medium speed and beat until light and fluffy, about 3 minutes.
3. Add Flavorings
Add the peppermint extract and salt.
Mix on low just until incorporated.
4. Add the Dry Ingredients
With the mixer on low, gradually add the flour–cocoa mixture.
Mix until just combined, scraping the bowl once.
Dough should be soft and slightly sticky; if crumbly, add 1 teaspoon softened butter at a time until it comes together.
5. Shape the Dough
Divide the dough in half.
Place each half on plastic wrap and shape into a tight log about 2 inches thick and 4–5 inches long.
Wrap tightly and smooth the surface by rolling on the counter.
6. Chill
Refrigerate the dough logs for about 1 hour, or until firm enough to slice cleanly.
7. Prepare the Oven
Preheat the oven to 350°F (175°C).
Line two baking sheets with parchment paper and position oven racks in the middle and lower thirds.
8. Slice the Cookies
Slice each log into 1/4‑inch thick rounds.
Arrange on baking sheets, leaving at least 1 inch between cookies for slight spreading.
9. Bake
Bake for 10 minutes, rotating the pans halfway through.
Cookies are done when the surface looks matte rather than glossy and they feel set with a slight give when gently tapped.
10. Cool
Cool on the baking sheet for 2 minutes.
Transfer to a wire rack to cool completely before decorating.
11. Crush the Peppermint
Crush peppermint candies using a spice grinder, mortar and pestle, or by sealing them in a double bag and smashing with a rolling pin.
Aim for small pieces (⅛–¼ inch) for texture and appearance.
12. Melt the Chocolate
Microwave chocolate chips in 30‑second intervals, stirring between each, until smooth and fully melted.
13. Decorate
Dip each cooled cookie halfway into the melted chocolate.
Sprinkle crushed peppermint over the chocolate side.
Place on parchment to set completely before serving.
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