23 December, 2020
Peppermint Mocha Cookies
If there’s a cookie to bake a double or triple batch of this season, it’s these peppermint mocha cookies. They’re the perfect balance of cocoa, sugar, and mint to make every day seem like a cozy Currier & Ives kind of winter day. They do have a refrigeration period, so unfortunately (or maybe it’s for the better), you can’t just churn them out without any planning ahead. What you can do, though, is make the dough, chill it, and have cookies on demand whenever you want. It’s called being shortening-sighted.
One thing to note about crushing peppermint candies:
The best method I’ve found so far is using a mortar and pestle to do the crushing. Bashing peppermints in a plastic bag leaves you with a sieve for a bag, but using a mortar and pestle to crush them up a few at a time lets you get smaller pieces with rounded edges. I recommend using a tamping motion as opposed to the classic circular grinding motion.
1 cup Butter, room temperature
1 cup Sugar
1 cup Brown sugar
2 Eggs, room temperature
2 tsp Vanilla extract
2 tsp Peppermint extract
2 cup Flour
1 1/4 cup Cocoa powder
2 tsp Baking soda
3/4 tbsp Espresso powder
1/4 tsp Salt
1 1/2 cups Dark chocolate chips
2 cups White chocolate, melted
5 Candy canes or about 24 Peppermint candies, crushed
Beat the butter until it’s smooth and creamy, then add in the sugars and beat on medium high until the mixture is light and fluffy. Add in the eggs and extracts and beat on high until everything is incorporated. Scrape down the sides of the bowl with a spatula.
In a separate bowl, sift together the flour, cocoa powder, baking soda, espresso powder, and salt. Add the dry mix gradually into the wet while mixing on low. Stir in the chocolate chips and turn the dough out onto a piece of plastic wrap.
Refrigerate the wrapped cookie dough for at least three hours and up to three days. Remove the dough from the fridge and let it sit on the counter for half an hour before shaping.
When you’re ready to bake, preheat the oven to 350 degrees F and line a couple of baking sheets. Scoop dough and round it into 1-inch balls. Bake for 10-12 minutes (err on the quicker side if you’re uncertain how long to bake them since you can’t see color changes on dough this dark). The cookies will flatten slightly when baking.
Let the cookies cool for two minutes on the pan before transferring to a wire rack to cool the rest of the way. Once they’re set and cool enough to handle, get ready to coat them. In the meantime, crush your peppermint candy and set aside in a bowl.
Melt your white chocolate in either a microwave-safe bowl or a double boiler. Dip one half of the top side of your cookie (or more, if you’d like) in the white chocolate, wiping away drips with a spatula. Either dip the freshly-coated cookie in the peppermint candy pieces or sprinkle them on. Set the dipped cookies aside to cool for at least 10 minutes before transferring them to a sealed container to store. Make a bite of peppermint bark with any leftover melted chocolate and peppermint pieces!