Delicious peppermint-flavored chocolate cookies with a hint of espresso, topped with crushed candy canes and sea salt flakes.
Delicious peppermint-flavored chocolate cookies with a hint of espresso, topped with crushed candy canes and sea salt flakes.
Ingredients
Wet Ingredients
- 1tbspEspresso Medium Roast Ground Coffee
- 3/4cupGranulated Sugar
- 1/2cupDark Brown Sugar
- 1/2cupUnsalted Butter
- 2pieceEggs, separated
- 1tspPeppermint Extract
Dry Ingredients
- 1cupAll-Purpose Flour
- 11tspUnsweetened Cocoa Powder
- 1/2cupDark Chocolate, chopped
- 1tspBaking Soda
- pinchSalt
- 3tbspCandy Canes, crushed
- pinchSea Salt Flakes
How to make Peppermint Chocolate Cookies
Preheat the oven to 350 degrees F (180 degrees C).
In the bowl of a stand mixer, add the egg, egg yolk, granulated sugar, dark brown sugar, unsalted butter, espresso, and peppermint extract. Beat the mixture until it becomes smooth.
In a separate bowl, mix the all-purpose flour, dark chocolate, unsweetened cocoa powder, baking soda, and salt to prepare the dry ingredients.
Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer, adding it in thirds. Mix until just combined; avoid overmixing.
Using an ice cream scoop, drop scoops of the cookie mixture onto a lined baking tray.
Bake the cookies in the preheated oven for 8 minutes. Then, carefully remove the baking tray from the oven and gently slam it onto the counter to create cracks on the surface of the cookies.
Sprinkle the crushed candy canes and reserved chocolate shards over the partially baked cookies.
Return the cookies to the oven and bake for an additional 5 minutes.
Once the cookies are baked, remove them from the oven and transfer them to a cooling rack.
For an extra touch, you can consider topping the cookies with a sprinkle of sea salt flakes before they cool completely.
Tips & Tricks
Ensure the butter is at room temperature for easier mixing.
Do not overmix the dough to keep the cookies tender.
FAQS
Can I use instant coffee instead of espresso in this recipe?
Yes, you can substitute instant coffee for espresso, but the flavor may be slightly different. Use the same amount as specified in the recipe.
What can I use as a substitute for peppermint extract?
If you don't have peppermint extract, you can use mint extract or even a small amount of peppermint oil, but be cautious with the quantity as peppermint oil is much more concentrated.
How should I store the peppermint chocolate cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months.
Can I make these cookies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular all-purpose flour to make these cookies gluten-free.
What is the purpose of slamming the baking tray after the first bake?
Slamming the baking tray creates cracks on the surface of the cookies, which adds to their texture and appearance, making them look more appealing.
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Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level. My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...
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