Double Chocolate-Peppermint Crunch Cookies

Name: Double Chocolate-Peppermint Crunch Cookies
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 50
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 1 teaspoon baking powder; 591 milliliters bittersweet chocolate chips (do not exceed 61% cacao; 15 to 16 ounces), divided; 4 candy canes or 16 red-and-white- striped hard peppermint candies, coarsely crushed; 59 milliliters natural unsweetened cocoa powder; 2 larges eggs; 1 teaspoon instant espresso powder; 1 teaspoon peppermint extract; 1 teaspoons salt; 237 milliliters sugar; 118 milliliters (1 stick) unsalted butter, room temperature; 1 teaspoon vanilla extract

Double Chocolate-Peppermint Crunch Cookies might be just the dessert you are searching for. This recipe serves 50. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 102 calories, 1g of protein, and 5g of fat. Head to the store and pick up candy canes, eggs, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 50 minutes.

Instructions

Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.

Ingredients you will need

Chocolate Chips

Chocolate

Water

Equipment you will use

Baking Paper

Baking Sheet

Sauce Pan

Bowl

Oven

Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy.

Ingredients you will need

Instant Espresso

Baking Powder

Cocoa Powder

Butter

All Purpose Flour

Salt

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Hand Mixer

Whisk

Bowl

Add sugar and both extracts; beat until smooth.

Ingredients you will need

Sugar

Add eggs; beat to blend. Beat in melted chocolate from medium bowl.

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Chocolate

Egg

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Bowl

Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips. Measure 1 level tablespoonful dough; roll dough between palms to form ball.

Ingredients you will need

Chocolate Chips

Dough

Roll

Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes.

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Equipment you will use

Baking Sheet

Oven

Transfer cookies on parchment paper to racks to cool completely.

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Equipment you will use

Baking Paper

Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies.

Ingredients you will need

Chocolate

Water

Equipment you will use

Sauce Pan

Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD: Can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.

Ingredients you will need

Candy Cane