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Ingredients
- Nonstick vegetable oil spray
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1/2 cup finely chopped red-and-whitestriped hard peppermint candies or candy canes (about 3 ounces)
- 2 ounces high-quality white chocolate (such as Lindt or Perugina)
Details
Servings 36
Adapted from epicurious.com
Preparation
Step 1
Preheat oven to 350°F. Spray 13 x 9 x 2-inch
metal baking pan with nonstick spray. Line
bottom of pan with long strip of 9-inch-wide
parchment paper, leaving overhang on both
short sides of pan. Whisk flour and salt in
medium bowl. Using electric mixer, beat
butter in large bowl until creamy, about 2
minutes. Gradually beat in sugar. Continue
beating until mixture is light and fluffy,
stopping occasionally to scrape down sides
of bowl, about 3 minutes. Beat in vanilla,
then egg yolk. Gradually add flour mixture,
beating on low speed just to blend.
Drop dough by tablespoonfuls into
prepared baking pan, spacing evenly. Using
moistened fingertips, press dough to form
even layer over bottom of pan. Pierce dough
all over with fork.
Bake cookie base until light golden
brown and slightly puffed and edges begin
to come away from sides of pan, about 30
minutes. Place pan on rack; immediately
sprinkle bittersweet chocolate over. Let
stand until chocolate softens, about 3
minutes. Using small offset spatula, spread
bittersweet chocolate over top of cookie
in thin even layer. Immediately sprinkle
chopped peppermint candies over.
Stir white chocolate in medium metal
bowl set over saucepan of simmering water
until melted and smooth. Remove from over
water. Using fork, drizzle white chocolate all
over cookies. Chill until white chocolate is
set, about 30 minutes.
Using paper overhang as aid, lift cookie
from pan and transfer to work surface.
Using large knife, cut cookie into irregular
pieces. DO AHEAD: Can be made 1 week
ahead. Store in refrigerator in airtight
containers between layers of waxed paper
or parchment paper.
Mix it up:
For a variation on this cookie,
sprinkle the melted dark chocolate with
chopped peanut brittle or peanut butter
cups instead of the peppermint candies.
Per serving (1 cookie): 134.5 kcal calories,
50.9 % calories from fat,
7.6 g fat,
4.5 g saturated fat,
19.5 mg cholesterol,
16.1 g carbohydrates,
0.4 g dietary fiber,
8.4 g total sugars,
15.7 g net carbohydrates
1.2 g protein
Nutritional analysis provided by
Bon Appétit
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