I bake a variety of cookies every year around the holidays and package them up to give to friends and family for a festive gift. I typically bake cookies throughout November to have gift boxes ready to go for the holiday parties beginning the first weekend in December. These are a new addition this year from Sally's Baking Addiction.
Ingredients:
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg, at room temperature
1 teaspoon vanilla
1 teaspoon peppermint extract
1 cup flour
1/2 cup + 2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
2 teaspoons espresso powder
1/8 teaspoon salt
1 cup semi-sweet chocolate chips
10 oz white chocolate melting wafers
4 large candy canes, crushed
Preparation:
1. In the bowl of stand mixer, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
2. Add egg, vanilla, and peppermint extract. Beat on high speed, scraping down the sides of the bowl as needed.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, espresso powder, and salt.
4. Gradually add the dry ingredients to the mixer, until combined. Cookie dough will be pretty thick. Stir in the chocolate chips.
5. Cover dough with foil and chill for at least 3 hours.
6. Let dough come to room temperature for about 20 minutes to make it easier to roll. This will also allow the cookies to flatten as they bake.
7. Preheat oven to 350 degrees. Line 2 baking sheets with silpat mats.
8. Roll balls of dough (~1.5T) and place on the baking sheets.
9. Bake cookies for 9-10 minutes. Allow cookies to cool for about 5 minutes on the baking sheets. Transfer to a cooling rack to cool completely.
10. To prepare for the white chocolate dip, line 2 baking sheets with parchment paper or silpat mats.
11. Once cookies are cooled, melt the white chocolate wafers. Microwave in heat-proof bowl for 30 second intervals, stirring well. Once completely melted and smooth, dip each cookie halfway into the white chocolate and place on the prepared baking sheet. Sprinkle with crushed candy canes. Repeat with remaining cookies. Chill in the refrigerator for 30 minutes to allow the chocolate to totally set.
Ingredients:
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg, at room temperature
1 teaspoon vanilla
1 teaspoon peppermint extract
1 cup flour
1/2 cup + 2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
2 teaspoons espresso powder
1/8 teaspoon salt
1 cup semi-sweet chocolate chips
10 oz white chocolate melting wafers
4 large candy canes, crushed
Preparation:
1. In the bowl of stand mixer, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
2. Add egg, vanilla, and peppermint extract. Beat on high speed, scraping down the sides of the bowl as needed.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, espresso powder, and salt.
4. Gradually add the dry ingredients to the mixer, until combined. Cookie dough will be pretty thick. Stir in the chocolate chips.
5. Cover dough with foil and chill for at least 3 hours.
6. Let dough come to room temperature for about 20 minutes to make it easier to roll. This will also allow the cookies to flatten as they bake.
7. Preheat oven to 350 degrees. Line 2 baking sheets with silpat mats.
8. Roll balls of dough (~1.5T) and place on the baking sheets.
9. Bake cookies for 9-10 minutes. Allow cookies to cool for about 5 minutes on the baking sheets. Transfer to a cooling rack to cool completely.
10. To prepare for the white chocolate dip, line 2 baking sheets with parchment paper or silpat mats.
11. Once cookies are cooled, melt the white chocolate wafers. Microwave in heat-proof bowl for 30 second intervals, stirring well. Once completely melted and smooth, dip each cookie halfway into the white chocolate and place on the prepared baking sheet. Sprinkle with crushed candy canes. Repeat with remaining cookies. Chill in the refrigerator for 30 minutes to allow the chocolate to totally set.