Double Chocolate-Peppermint Crunch Cookies

Every year I try a few new cookie recipes. Well, to be honest more than a few. Many are not worth writing about, but every now and then I come across a winner. Double Chocolate-Peppermint Crunch cookies definitely fall into the winner category.

I found the recipe in the December Bon Appetit magazine. I think what grabbed me was the enormous spread devoted to these festive gems. The larger than life cookies jumped off the page. The crushed peppermint candies and the melted chocolate decorating the tops make these the quintessential Christmas cookie. The cookie is soft, chocolaty, and is gently flavored with peppermint extract.

I baked these over the weekend and stored them in an airtight cookie tin overnight before I finished them off with the melted chocolate and candy. I popped them into the freezer and will share them with friends next week when the rest of my cookies are ready for distribution to friends and family.

May God bless those Bon Appetite editors. Seriously, I think I have a new favorite cookie.














Double Chocolate-Peppermint Crunch Cookies

2 1/2 cups bittersweet chocolate chips (not to exceed 61% cacao; 15 to 16 ounces)
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, softened
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes or 16 hard peppermint candies, coarsely crushed

Preheat oven to 375 degrees. Line 2 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 (or use a double boiler). Measure 2/3 cup melted chocolate; transfer to a small bowl and reserve for drizzling.

Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using an electric mixer, beat butter in large bowl until creamy. Add sugar and extracts, beat until smooth. Add eggs, beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients, beat until just blended. Stir in remaining chocolate chips. Chill dough for 20 - 30 minutes if too warm to form into balls. Measure 1 level tablespoonful dough and roll between palms to form a ball. Place on prepared baking sheet. Repeat, spacing cookies 1 1/2 inches apart.

Bake until cookies are cracked on top, 8 to 9 minutes. Cookies should remain moist. Do not over bake. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.

Finish cookies by rewarming reserved 2/3 cup chocolate in microwave or over saucepan of simmering water. Drizzle chocolate over cookies using a fork. Sprinkle crushed peppermints on each cookie. Chill until chocolate sets, about 20 minutes.

Can be made ahead of time and frozen in an airtight container for up to 3 weeks. Bring to room temperature before serving.

Cookie Press rating: 5 cookies! (out of 5)