Yield: 24 cookies
Time: 1 hr
Ingredients
Dry Ingredients
2 1/2 cups flour
3/4 cup cocoa powder
2 Tbsp instant coffee granules
2 tsp cornstarch
1 1/2 tsp baking soda
1 tsp salt
Wet Ingredients
1 cup butter, softened (or try with 1 cup coconut oil)
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk at room temperature
2 tsp vanilla extract
1 tsp peppermint extract
1 1/2 cups peppermint baking chips
1/2 cup chopped chocolate
1/2 cup walnuts (optional)
2 1/2 cups flour
3/4 cup cocoa powder
2 Tbsp instant coffee granules
2 tsp cornstarch
1 1/2 tsp baking soda
1 tsp salt
Wet Ingredients
1 cup butter, softened (or try with 1 cup coconut oil)
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk at room temperature
2 tsp vanilla extract
1 tsp peppermint extract
1 1/2 cups peppermint baking chips
1/2 cup chopped chocolate
1/2 cup walnuts (optional)
Directions
Preheat oven to 350 degrees.
Sift together the dry ingredients in a large bowl.
In a stand mixer, cream butter and sugar until light and fluffy. Add the egg and egg yolk and then add the extracts.
Slowly mix in the dry ingredients just until incorporated. Add in the peppermint chips, chocolate chunks, and walnuts (if using).
Use a cookie scoop to portion dough onto parchment lined baking sheets. Bake for 10-11 minutes. Remove to a wire rack to cool completely.
Store in an airtight container for up to three days. Also freezes well!
Recipe from Tracy's Culinary Adventures
Sift together the dry ingredients in a large bowl.
In a stand mixer, cream butter and sugar until light and fluffy. Add the egg and egg yolk and then add the extracts.
Slowly mix in the dry ingredients just until incorporated. Add in the peppermint chips, chocolate chunks, and walnuts (if using).
Use a cookie scoop to portion dough onto parchment lined baking sheets. Bake for 10-11 minutes. Remove to a wire rack to cool completely.
Store in an airtight container for up to three days. Also freezes well!
Recipe from Tracy's Culinary Adventures
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