Peppermint Chocolate Crinkle Cookies

 

With the house decorated for the holidays and my cookie boxes shipped out, the short getaway into the city with friends last week was a much needed, most welcome Christmas season adventure. We had so much fun going to theater, walking not once, but twice through the crowded Christkindlmarket, taking a brisk morning walk to the Starbucks Roastery Reserve, and having a long, leisurely lunch at one of my favorite restaurants we decided it should become an annual tradition. Much to my surprise, in only took just two whirlwind wind days to energize me to take on another two days of herculean baking and inspire me to create a new cookie recipe! It was actually seeing the Peppermint Chocolate Crinkle Cookies at the holiday market to push me into creating this pillowy, fudgy, minty confection. And in all honesty, I think they might be my new favorite, most irresistible, most festive 'holiday' cookies!  

With the holidays already in full swing, I am going to keep this post uncharacteristically short! Here are some helpful ingredient and direction hints to ensure your baking success. If possible, weigh your ingredients (e.g. some flours weigh more than others). When choosing the cocoa powder, would highly recommend using Dutch Process Cocoa, however, a dark unsweetened cocoa powder would also work. Eggs should be at room temperature. Use a pure peppermint extract for the most optimal minty flavor. Melt your chocolate and butter on low heat rather than in the microwave. Use real candy canes. When crushing the candy canes, be careful to not pulverize them into a powder. You want small chunks of candy canes in your cookies to give it that surprise little crunch.

There is no need to chill the thick batter. Use a 1 1/4" sized cookie scoop to create your cookie balls. If you don't have one, they should be the size of a ping pong ball. Roll your cookies first in granulated sugar, and then in confectionary sugar. Don't over bake them. They are done when the edges have set and they have formed cracks. They should feel slightly soft in the center. Letting the baked cookies cool on the baking sheet for 5-6 minutes before transferring to a cooling rack will finish them off. 

Once the cookies have cooled, either store them in a sealed tin or wrap in cellophane bags. For the most optimal eating experience, enjoy them within two days of baking.

Like the old adage 'I have saved the best (cookie) for last'. Because if there was ever a cookie to bring an abundance of joy to the holiday season, it would be these Peppermint Chocolate Crinkle Cookies. From the perfect hint of peppermint, to the fudgy, pilllowy centers, to the snowy signature cracked tops, this cookie wins in both the flavor and beauty categories. The best way to describe the texture of these cookies is to have you think of them as a cross between a cookie and brownie. In other words, they are absolutely heavenly and ridiculously satisfying. I promise you will be obsessed with them. Especially if you love the flavor combination of peppermint and chocolate!

Wishing you all the happiest, merriest, sweetest, and most blessed holiday! 

Recipe

Peppermint Chocolate Crinkle Cookies 

Makes 18-20 cookies

Ingredients

1 1/4 cups (163g) all-purpose flour

2 Tablespoons (18g) unsweetened Dutch cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon Kosher salt

6 ounces (170g) dark chocolate (60-72% cacao), coarsely chopped or 6 ounces bittersweet (60-64% chocolate chips. Note: Can use any semi-sweet or dark chocolate containing 60-72% cocoa)

4 Tablespoons (57g) unsalted butter, cut into chunks

2 large eggs, room temperature

3/4 cup (150g) dark brown sugar, firmly packed

3/8 teaspoon pure peppermint extract (if you want a more pepperminty flavor, use up to 1/2 teaspoon)

2 to 3 ounces (56g to 84g) peppermint candy canes, coarsely crushed (from about 12-17 mini candy canes)

1/2 cup confectionary sugar

1/2 cup granulated sugar

Directions

1. Preheat oven to 325 degrees (F). Line two baking sheets with parchment paper and set aside.

2. In a medium sized bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. 

3. Melt butter and coarsely chopped chocolate in a heatproof bowl set over a pan of simmering water or use a small heavy bottomed saucepan. Stir occasionally until almost completely melted and combined.. Remove from heat and continue stirring until chocolate has completely melted. Allow to cool.

4. In the bowl of a standing mixer fitted with a paddle attachment, beat eggs and dark brown sugar together on medium speed until smooth (approximately 3-4 minutes).

5. Add the peppermint extract and beat again until incorporated.

6. Scrape chocolate mixture into the bowl and beat until combined. Scrape down sides and bottom of the bowl.

7. Add in flour mixture. Beat on low speed until flour is just incorporated but some streaks remain. Add in the crushed candy canes and finish mixing until flour is incorporated (do not overmix).

8. Let batter rest for 10-15 minutes.

9. Put granulated sugar and confectionary sugar into two separate bowls.

10. Using an ice cream scoop, form the dough into balls approximately 1 - 1 1/4 inch in diameter. 

11. Roll dough balls first in granulated sugar, then in confectionary sugar. Place on prepared baking sheet (8-9 cookies per sheet).

12. Bake, rotating baking sheets halfway through the baking time, until cookies crackle and begin to firm up along the edges (approximately 10-12 minutes). Note: Cookies will still be slightly soft in the center, giving them a moist brownie-like texture). Start checking for doneness at the 11 minute mark.

13.Allow cookies to rest on baking sheet for 5 minutes before transferring to a cooling rack. Allow to cool to room temperature.

15. Store cookies in a tightly sealed container. Note: Cookies are at the best if eaten within 2 days of baking.

Notes: (1) You can also add up to 1/2 cup miniature chocolate chips to the cookies. This addition is optional.

Red Velvet Crinkle Cookies

 

Before delving into process for making these fudgy, insanely delicious, gorgeous, perfect for the holidays Red Velvet Crinkle Cookies I first want to share something with you. Believe it or not, I have a love-hate relationship with the magic of Christmas. Yes, I know some of you claim it as your favorite holiday of the year and begin counting the days until Christmas arrives as early as July. A part of me envies that anticipation and joy you feel. Yes, I know the holiday also symbolizes hope, love and redemption for many of you, especially my friends having a strong sense of faith. And yes, I know there are some who experience as much child-like euphoria in giving as they do in receiving gifts. Particularly those who put a high value on material things. So what sort of curmudgeon (like me) dislikes any part of Christmas? Well here goes. As much as I love how the house looks decorated and all gussied up for the holidays, the process of taking down and opening up more than twenty boxes from the attic makes me anxious. One look at all of the Christmas decorations collected over the decades and I often wonder what was I thinking when I bought some of them! And as much as I love baking and creating cookie boxes to give to friends, the anticipation of spending several twelve hour days in a Willy Wonka, cookie palooza kitchen can often be more stressful than joyful. Perfection is my self-imposed Achilles Heel. Yet, in spite of the ying-yang of emotions the holiday brings, I have figured out how to create some holiday balance. All I need to do is watch "It's a Wonderful Life" and/or "Miracle on 34th Street" for the millionth time to get me into the Christmas loving groove and lessen my holiday angst. Taking that first batch of Christmas cookies out of the oven or cutting into a perfectly set pan of caramels may play a role too. 

If ever there was a cookie to emulate the joy, beauty, and festiveness of Christmas it would definitely be these homemade Red Velvet Crinkle Cookies. Studded with white chocolate chips for added decadence, they are destined to become a holiday favorite. A tray or package of these scrumptious cookies are certain to evoke the sense of Christmas wonder.

There is nothing quite like a homemade Red Velvet Crinkle Cookie. The doctored up cake mix versions of this cookie don't even come close to the dense, brownie like fudgy texture of ones made from scratch. 

Instead of using liquid food coloring, this recipe calls for gel food coloring. Gel combined with a small amount of fresh squeezed lemon juice is what gives these cookies the most vibrant red color. The addition of the white chocolate chips is what sets them apart from any other Red Velvet Crinkle Cookie! 

When all mixed together, the dough will be very thick. Which means there is no need to chill the dough. Use a 1 1/4" to 1 1/2" cookie scoop to create your cookie balls (balls should weight about 30g) . First rolling the balls in granulated sugar and then rolling in confectionary sugar is what gives these cookies their swoonworthy, signature crinkles. 

The baking time for these Red Velvet Crinkle Cookies is relatively short. Only 11-12 minutes in a preheated 350 degree (F) oven. The cookies are done when they have puffed up, are crinkly and have their edges set. The center of the cookies will still look a little wet, but allowing the cookies to rest on the hot baking sheet for 5-6 minutes will finish off the baking process. And prevent you from over baking them!

If there was one new cookie to add to your collection of holiday confections and to spark holiday joy, let it be this one. Bring the Red Velvet Crinkle Cookie to a cookie exchange and your platter will be the first to disappear. Add them to your cookie platters and/or cookie gift boxes to bring added holiday delight to your friends and family. Especially to the ones who may need a little boost in their holiday spirit. If you don't get your fill of these delicious, decadent cookies, make then again for Valentine's Day. You will be sure to win the hearts of everyone you give them to! 

Recipe

Red Velvet Crinkle Cookies

Makes 18 cookies

Ingredients

2 cups (260g) all-purpose flour 

1/3 cup (32g) unsweetened cocoa powder 

1 1/2 teaspoons baking powder

1/2 teaspoon Kosher salt

1/2 cup (113g) unsalted butter, room temperature

3/4 cup (150g) granulated sugar

1/2 cup (100g) light brown sugar

2 large eggs, room temperature

2 teaspoons vanilla

1 teaspoon lemon juice

1 Tablespoon (20-21g) red gel food coloring

3/4 cup (128g) white chocolate chips

1/2 cup (100g) granulated sugar

1/2 cup (60g) confectionary sugar

Directions

1. Preheat oven to 350 degrees (F). Line two, large rimmed baking sheet with parchment paper. Set aside.

2. Sift together the flour, cocoa powder, baking powder and salt. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, 3/4 cup granulated sugar and brown sugar until light and fluffy (approximately 2-3 minutes). Scrape down the bowl before adding in the eggs.

4. Beat in the eggs, one at a time.

5. Mix in the vanilla, lemon juice, and red food coloring. Scrape the bowl again before adding in the dry ingredients.

6. Reduce speed to low and mix the sifted dry ingredients into batter. Mix until blended in.

7. Fold in the white chocolate chips. Note: The batter will be very thick.

8. Place the 1/2 cup of granulated sugar and 1/2 cup of confectionary in two separate bowls.

9. Using a 1 1/4" to 1 1/2" cookie scoop, scoop out balls of the dough. Roll each ball first in the granulated sugar, then in the confectionary sugar. The balls should be completely coated. Note: Balls of dough will weigh approximately 30g.

10. Place 9 or 10 dredged cookie balls, spaced at least 2 inches apart, on each baking sheet. But bake only one baking sheet at a time.

11. Bake the cookies for 11-12 minutes or just until the cookies have cracked, puffed up and the edges are set. (they may look a little wet in the center). Let cool on the baking sheet for 5-6 minutes before transferring to a cooling rack.

12. Store the cooled cookies in a sealed container or wrap in cellophane bags. Cookies are best enjoyed within 3-4 days. But they probably won't last that long.

Notes:  (1) I used Ghiradelli Cocoa Powder. (2) You can find red food coloring gel in most grocery stores or other specialty food stores. (3) Recipe was inspired from multiple sources.