Allow the chocolate to cool for 1 minute, then spoon a dollop of melted chocolate on top of each cookie. Continue stirring and heating in 15-second increments until chocolate is melted and smooth. Place the balls on a cookie sheet and bake in a preheated oven for 9-11 minutes. Roll the dough into 1 inch balls and refrigerate for at least 2 hours. These cookies are sensitive to humidity if they're crunchy, they'll quickly soften during humid weather, if not wrapped securely. 1 1/4 cups butter, softened 2 cups sugar 2 tsp mint extract (or essential oil) 2 cups flour 3/4 cup cocoa powder 1 tsp baking soda 1/2 tsp salt 2 eggs. Place the chocolate melting wafers in a microwave-safe bowl and heat at 50 power for 30 seconds. In a separate bowl, combine the flour, baking soda, salt and cocoa. Wrap airtight, and store at room temperature. If they're crunchy and you prefer soft, bake the rest of the cookies a shorter amount of time if soft and you're looking for a crunchy cookie, you'll know you need to bake them longer.īake the remainder of the cookies, letting them cool right on the pans, or transferring to a rack if you need the pans. Remove them from the oven, and transfer them to a rack to cool. That way, you can make sure you bake them to just the right degree of doneness.īake the cookies for 12 to 13 minutes (if they're on parchment-lined baking sheets) bake a couple of minutes less if they're on dark sheets without parchment. Cover dough and chill in the refrigerator for at least 1 hour and up to 3 days. Add the chocolate chips and continue mixing until evenly dispersed. With the mixer on low, slowly add flour mixture and beat until just combined. We suggest you bake 2 or 3 cookies alone first, before baking a couple of baking sheets' worth. Reduce the mixer speed to medium, add the egg and vanilla, and beat again until combined. Since these cookies are dark-colored, it's difficult to tell when they're done. Taste the dough add more peppermint, if desired.ĭrop a few generous teaspoonfuls of cookie dough onto the prepared baking sheets, spacing them about 1 1/2" to 2" apart. In a medium bowl, beat together the butter and sugars.Īdd the egg, beating well and scraping the bottom and sides of the bowl.Īdd the vanilla and peppermint, beating to combine.Īdd the flour, cocoa, baking soda, and salt, beating to combine. ![]() Lightly grease (or line with parchment) two baking sheets.
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