Double Chocolate-Peppermint Crunch Cookies Recipe at Epicurious.com

By á-2338

Ingredients

• Crushed peppermint candies make a festive, crunchy topping for these
• 2 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao; 15 to 16
• ounces), divided
• 1 1/2 cups all purpose flour
• 1/4 cup natural unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon instant espresso powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 large eggs
• 4 candy canes or 16 red-and-white- striped hard peppermint candies,
• coarsely crushed
• 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.
• Whisk flour, cocoa powder, baking powder, espresso powder, and salt in
• medium bowl. Using electric mixer, beat butter in large bowl until creamy.
• Add sugar and both extracts; beat until smooth. Add eggs; beat to blend.
• Beat in melted chocolate from medium 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. Place on
• prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2
• inches apart.
• 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. Transfer cookies on parchment paper to racks to
• cool completely.
• Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water.
• Using fork, drizzle chocolate over cookies. 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.

Preparation

Step 1

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.
Whisk flour, cocoa powder, baking powder, espresso powder, and salt in
medium bowl. Using electric mixer, beat butter in large bowl until creamy.
Add sugar and both extracts; beat until smooth. Add eggs; beat to blend.
Beat in melted chocolate from medium 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. Place on
prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2
inches apart.
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. Transfer cookies on parchment paper to racks to
cool completely.
Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water.
Using fork, drizzle chocolate over cookies. 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.