Introduction
Chocolate and peppermint are a classic combination that evokes the spirit of the holiday season. These delicious cookies, bursting with rich flavors and a festive twist, are perfect for gatherings or a sweet treat for yourself. The addition of Ghirardelli peppermint bark takes them to another level, adding both texture and a delightful minty crunch. Let’s dive into this delightful recipe!
Detailed Ingredients with measures
1¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon baking soda
¾ cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon peppermint extract
2 large eggs
1 cup dark chocolate chips
1 cup chopped Ghirardelli peppermint bark, plus additional for topping if desired
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 8-10 minutes
Total Time: 25 minutes (including cooling time)
Yield: Approximately 24 cookies
With easy preparation and a delightful taste, these chocolate-peppermint cookies are sure to impress your family and friends. Enjoy your baking adventure!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, cornstarch, salt, and baking soda until well combined.
Step 3: Cream Butter and Sugar
In a large bowl, using a stand mixer or handheld mixer, beat the softened butter and granulated sugar until smooth and creamy.
Step 4: Add Eggs and Peppermint Extract
Add the peppermint extract and eggs, one at a time, beating until blended after each addition.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 6: Mix in Chocolate Chips and Peppermint Bark
Fold in the dark chocolate chips and chopped peppermint bark until evenly distributed.
Step 7: Shape the Cookies
Using a cookie scoop or tablespoon, scoop out dough and roll into balls. Place them on the prepared baking sheets about 3 inches apart. Lightly press down on each ball to slightly flatten.
Step 8: Bake the Cookies
Bake for 8-10 minutes, or until the edges are set.
Step 9: Add Toppings (Optional)
Remove from the oven and, if desired, immediately sprinkle additional chopped peppermint bark on top of each cookie.
Step 10: Cool the Cookies
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Note 1: Ingredient Temperature
Ensure the unsalted butter is softened for easy mixing. It should be at room temperature.
Note 2: Measuring Flour
When measuring flour, spoon it into the measuring cup and level it off with a straight edge for accuracy.
Note 3: Peppermint Bark
Ghirardelli peppermint bark can be found in stores around the holidays. If unavailable, other brands can be substituted.
Note 4: Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing them.
Cook techniques
Measuring Dry Ingredients
Properly measure your flour and cocoa powder by spooning them into your measuring cup and leveling off with a straight edge. This prevents compacting, which can lead to dry cookies.
Softening Butter
To achieve the perfect creamy consistency, let your unsalted butter sit at room temperature for about 30 minutes before using it. If you’re in a hurry, cut it into small cubes to soften more quickly.
Mixing Techniques
When beating the butter and sugar, start on a low speed to avoid a sugar cloud, then increase until the mixture is smooth and creamy. This incorporates air for a lighter cookie.
Combining Wet and Dry Ingredients
When adding the dry ingredients to the wet mixture, mix until just combined. Overmixing can lead to tough cookies due to gluten development.
Folding in Mix-Ins
Use a spatula to gently fold in the dark chocolate chips and chopped peppermint bark. This ensures they are evenly distributed without overworking the dough.
Scooping Dough
For uniform cookies, use a cookie scoop or tablespoon. Roll the dough into balls to create an even shape.
Spacing on Baking Sheets
Place the cookie dough balls about 3 inches apart on the baking sheets. This allows space for the cookies to spread while baking.
Pressing Down Cookies
Lightly press down on each cookie ball before baking. This helps the cookies flatten out and ensures even baking.
Baking Time
Bake the cookies for 8-10 minutes, just until the edges are set. The centers will continue to cook as they cool.
Cooling Cookies
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack. This helps maintain their shape and prevents breaking.
FAQ
Can I substitute the all-purpose flour with a gluten-free alternative?
Yes, you can use a gluten-free all-purpose flour blend, but results may vary. Make sure it’s a 1:1 substitute for best results.
What can I use instead of peppermint extract?
You can use vanilla extract or omit it if you prefer. The cookies will still be delicious without the peppermint flavor.
How should I store these cookies?
Store cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.
Can I add nuts or other mix-ins?
Absolutely! Chopped nuts or other chocolate varieties can be added according to your taste preferences.
What is the best way to know if the cookies are done baking?
The edges should look set, and the centers may still appear slightly soft. They will firm up as they cool.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 2 days. Just bring it back to room temperature before baking.
Is it necessary to use parchment paper?
While it’s not mandatory, parchment paper helps prevent sticking and makes for easier cleanup. Silpat mats are also a good alternative.
Conclusion
The combination of rich chocolate and refreshing peppermint in these cookies creates a delightful treat for any occasion. The balance of textures and flavors, along with the festive touch of Ghirardelli peppermint bark, makes these cookies a perfect choice for holiday gatherings or a sweet indulgence any time of the year.
More recipes suggestions and combination
Chocolate Chip Peppermint Brownies
Combine the same ingredients to create fudgy brownies, adding a layer of melted peppermint bark on top before cooling.
Mint Chocolate Cookie Crust Cheesecake
Use crushed cookies made from the above recipe as a crust for a creamy cheesecake, enhancing it with a layer of peppermint-infused cream cheese filling.
Dark Chocolate Mint Cupcakes
Incorporate the cookie dough as a filling for rich chocolate cupcakes, topped with mint-flavored frosting and decorative peppermint sprinkles.
Peppermint Chocolate Biscotti
Transform the cookie dough into biscotti by shaping it into logs, baking until firm, and slicing for a crunchy treat perfect for dipping in hot chocolate.
Peppermint Bark Truffles
Blend leftover dough to form truffles, coating them in melted chocolate and sprinkling with crushed peppermint bark for a decadent indulgence.
