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The Tongva Times

The Tongva Times

The Tongva Times

Peppermint Brownie Cookies (Serves 12)

    When it comes to cookies, most people think about the classic chocolate chip. But since it is the holiday season, give peppermint brownie cookies a try. Most of the ingredients are common to all cookie recipes but, with these simple steps, these cookies will surely leave everyone feeling the holiday spirit.

    7 oz semi-sweet chocolate chips
    8 tablespoons unsalted butter (cubed; plus 1 tablespoon)
    1 ½ teaspoon peppermint extract
    1 cup all purpose flour
    1 teaspoon baking powder
    ¼ teaspoon kosher salt
    2 tablespoons dutch processed cocoa powder
    1 tablespoon black cocoa powder (optional)
    2 large eggs, room temperature
    ¾ cup sugar
    ½ cup dark brown sugar, packed
    ¼ cup candy cane, crushed
    2 cups water, for melting chocolate

    1. Preheat the oven to 350°F (180° C). Line two large baking sheet with parchment paper or nonstick baking mats.
    2. Bring a small pot of water to a simmer. Add the chocolate chips, butter, and peppermint extract to a medium heatproof bowl and place over simmering water. Melt, stirring often until smooth, about ten minutes. Remove the bowl from the heat and set aside.
    3. In a large bowl, sift together flour, baking powder, salt, Dutch-process cocoa powder, and black cocoa powder. Whisk to combine.
    4. Whisk the eggs in a large bowl with an electric hand mixer and whip on high speed until foamy, about one minute. Continue mixing while slowly adding the granulated and brown sugar until the mixture is pale and falls into ribbons, about nine minutes.
    5. Add the melted chocolate mixture to the whipped eggs and mix on low speed until just combined.
    6. Add the dry ingredients and mix again until smooth.
    7. Using an ice cream scoop, immediately scoop the dough onto the prepared baking sheets and smooth the tops with a finger.
    8. Bake for eight minutes, then remove the cookies from the oven and sprinkle the tops with crushed candy canes. Return the cookies to the oven and bake for another four minutes, until the tops are cracked and shiny. Remove from the oven and immediately smack the baking sheets against the countertop, then let the cookies cool.

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    Peppermint Brownie Cookies (Serves 12)