This weekend has been a little sad, thinking about all of those poor families that have lost loved ones so tragically. Any time of year is hard to lose someone you love, but being so close to Christmas will probably make things especially hard for them. Being a parent, my heart aches for them and I pray that they find just a small amount of peace and comfort in these coming months.
I think I have found my new favorite cookie recipe...There is a small amount of peppermint, being that I wanted to make it a little Christmas-y. The outsides of the cookie become a tiny bit crackly and crispy, while the insides remain gooey, rich, and soft. Plus, this batter is out of this world! I've never been afraid of raw cookie dough, so if you're equally reckless, you'll want to try that.
There is no shortage of chocolate here. And isn't that what a good chocolate cookie is all about?
Because there is so little flour in this recipe, you'll need about an hour in the fridge to allow the cookies to firm up enough to scoop.
If you have anybody in your life right now that could use a little treat, these would be perfect! I'm sure we can all thing of someone...
I'm pretty sure this girl will be whipping up a batch of these on her own before I know it! In fact, we had an occupational therapist at our house once that was shocked to see one of my brothers push a chair up to the stove and scramble his own eggs!
Bittersweet Chocolate Peppermint Cookies
Adapted from this recipe
Makes 2 dozen
10 ounces bittersweet chocolate, chopped (reserve 4 ounces)
4 tablespoons / 1/4 cup unsalted butter, cut into pieces
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoons cocoa
2 large eggs
1 cup sugar
2 teaspoons vanilla extract
1/2 cup dark chocolate and mint morsels
Heat about 1 inch of water in a saucepan until simmering. Place 6 ounces of the bittersweet chocolate and butter in a heat-proof bowl and place over the simmering water. Stir until fully melted and smooth. Remove from heat and allow to cool.
In a small bowl, whisk together the flour, baking powder, salt, and cocoa.
In a large mixing bowl, with a paddle attachment, cream together the eggs, sugar, and vanilla on medium-high speed for 5 minutes. The batter should fall off the paddle in ribbon-like sheets.
Using a wooden spoon, gently stir in the melted chocolate, followed by the flour, remaining 4 ounces of chopped chocolate, and morsels. The batter will be a similar consistency to brownie batter.
Place in refrigerator for 1 hour.
Preheat oven to 350 degrees F.
If the batter is too firm to scoop, you may have to chop it with a spoon to break it up. Place tablespoon-sized balls of dough on a cookie sheet, leaving about 2 inches between each cookie. The dough may be quite crumbly, so press any stray crumbs back into the dough using your fingers.
Sprinkle the top of each cookie with a tiny amount of sea salt.
Bake for 8 to 10 minutes, rotating pan after 5 minutes.
Allow to cool on pans for 5 minutes then carefully move to cooling rack to finish cooling.
These are best served slightly warm. If storing, keep in an airtight container at room temperature for a few days, or in the freezer for a few months.
On an unrelated note, I just found out yesterday that I won a Silhouette Cameo from The Better Half! I share my recipes all the time at their link parties and they have some very talented folks there. I'm obviously going to use my new Cameo for crafty things, but I'm making it my mission to use it somehow with my food. I'll keep you posted on that!
Have a great week!
I'm linking up this recipe at an extra-special link party this week. Many bloggers got together to host a link party in support of the Sandy Hook tragedy and $1 will be donated for each link posted. So be sure to check them out and link up if you have a blog.
I'm also linking up this recipe at Taste and Tell, Crazy for Crust, Homestead Revival, and Sweet 2 Eat Baking.