If you make these Peppermint Mocha Brownie Cookies, be sure to tag me on Instagram! (@zafo0d)
Ingredients
1/2 cup (115g) unsalted butter, softened to room temp
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1 cup (125g) all-purpose flour
1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder
1 teaspoon baking soda
2 teaspoons espresso powderor 1 Tablespoon instant coffee granules
1/8 teaspoon salt
1 cup (180g) mini or regular size semi-sweet chocolate chips
8 ounces white chocolate, coarsely chopped
3 large candy canes, crushed
Instructions
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, vanilla and peppermint extracts on high speed.
In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Switch to high speed and beat in the chocolate chips.
Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper. Roll dough into balls and place on sheets.
Bake the cookies for 10-12 minutes. Allow cookies to cool completely.
Melt the chopped white chocolate in a double boiler or microwave. Dip each cookie halfway into the white chocolate and place onto a parchment lined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cookies. Place the baking sheet into the refrigerator to help the chocolate set.
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