So maybe some of you out there have baked with mint chocolate baking chips and my new recipe is not so revolutionary. But I never have and I think I have come up with a cookie that can be described as if a peppermint pattie had a cousin. And truthfully, if you had the patience you could chop up little peppermint patties I am sure, but hey I have a lot of baking to do, so thanks, but no.
You will notice I am for the most part a drop cookie baker. Can I roll and decorate with royal icing? Sure, but I am more about the flavor profiles of the humble drop cookie or biscotti.
Here is the recipe:
Double Chocolate Peppermint Cookies
1/2 cup sweet butter softened
3/4 cup light brown sugar
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons peppermint extract
½ teaspoon vanilla extract
½ teaspoon salt
1 package chocolate mint baking chips (mine was 10 ounces I think Ghiradelli , Hershey, and Nestle Make them seasonally and you can find them at wholesale nut folks like Nuts.com or Edwards Freeman Nut Company in Conshohocken)
1 cup mini white chocolate chips (mine are the Whole Foods 365 Everyday Value)
2 2/3 cups all-purpose flour (I use King Arthur and if your flour is more than 2 or 3 months old, spring for fresh.)
1/3 Cup of Hershey’s Special Dark Cocoa Powder
Glittery baking sugar – today I used Christmas green from Wiltons
So How Did I Do it? Here are the mixing steps:
So ……cream butter and BOTH sugars until smooth. Beat in peppermint and vanilla extract. (Buy good baking extracts, imitation extracts leave an after taste you will not like in your baking.)
Add eggs, mix until blended. Add cocoa powder, salt, baking soda, and baking powder. Do this slowly and not all at once or you and your kitchen will be cocoa coated.
Add flour in three or four doses – don’t know how else to describe it. Again, blend sort of on a lower blender speed or flour will fly.
When your dough is smooth and well blended, blend in your chips, cover your cookie dough and refrigerate an hour or two.
When dough is chilled pull out of refrigerator and pre-heat oven to 350 degrees Fahrenheit. And FYI if you chill cookie dough before you bake it will keep cookies from doing the super spread and will also mean you get softer and more firm cookies. Or at least that has been my experience.
I use jelly roll sheet pans and silicone baking sheets. I use the aluminum (silver-colored NOT dark coated they make your cookies BURN). Mine are Chicago Metallic Commercial Baker’s pans and the Nordic Ware Commercial Baker’s Pans are also good. These are the pans that have a raised edge of about an inch and are rectangular – they are the size of regular cookie sheets more or less. I use Velesco Premium Silicone Baking Mats. They are 11 5/8” x 16 ½”. They are best price hands down on Amazon but like the baking pans I mentioned sometimes you will find them at Home Sense or Home Goods.
In any event, silver NON-coated baking pans lined with parchment paper or silicone baking sheets are truly the way to go. Buy good pans. They last longer and the end result is preferable. Some of my friends swear by the insulated baking sheets (“air-bake” or something)
O.k. back to the baking of these cookies.
Break off bits of dough and form 1 ½” round balls. Dip top in glittery baking sugar, and put on cookie sheets 2” apart.
Bake 8 – 10 minutes depending on your oven . Tonight I started out at 10 minutes a batch for two batches and then went to 9 minutes for the final two batches.
Cool on baking pans a few minutes and transfer to a wire rack to cool completely. I store my cookies in old school metal tins.
This recipe makes a little over 4 dozen cookies.