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.