My friends Denise and Kellie hosted a Cookie Swap this week. I didn't think I would be able to make it (finals!), but then how could I miss it? Cookies! Friends! Fun! promised the invitation. I rearranged my schedule and called my favorite babysitters (mom and pop) and looked for a knock-your-socks-off cookie recipe. You'd think I'd have one by now, but I wanted a brand new knock-your-socks off cookie recipe. I spotted this brand new cookie recipe in the December Bon Appetit. You know how I feel about chocolate and peppermint at Christmas time, but still, it had to be extra special. I checked the Internet to see what any other cooks had to say about Double Chocolate Peppermint Crunch Cookies-four forks and rave reviews all the way around. Can I add my forks to the pile? Yum! This is my new favorite Christmas cookie. Sorry Santa, I doubt you're getting any. Take a look: The cookie base is like a rich crackly brownie with chunks of chocolate. It's topped with more melted chocolate and sprinkled with crushed candy canes.
And this is what you end up with. Candy Canes and Chocolate. A Christmas match made in heaven. Like Santa Claus and Mrs. Claus. Holly and Ivy. Scrooge and Jacob Marley. Frosty and um....Mrs. Frosty. Rudolph and Clarice. Grinch and Max.
Kellie's butter cookies: The butter flavor is so luxurious!
And these? You recognize these, don't you?
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, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes or 16 red-and-white- striped hard peppermint candies, coarsely crushed Read
Preheat oven to 375°F. Line 2 large 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. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips. Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD: Can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.