Friday, December 10, 2010

Chocolate Peppermint Cookies - Christmas Cookalong

Here's No. 2 in the Christmas Cookalong collection.  This was inspired by a Domini Kemp recipe which was originally for Cappuccino Cookies, but I had just bought a bottle of Peppermint Extract and it was crying out to be used...  Domini reckons that using dark chocolate made them too bitter, but I thought they were a perfect foil for the peppermint, and my taste testers in work definitely agreed.

These cookies are crisp rather than chewy and they really do spread across the baking sheet, so space them out well or you'll have cookie carnage on your hands!!

Chocolate Peppermint Cookies

115g Butter, softened
125g Light Muscovado Sugar
Squeeze of Honey
Pinch of Salt
1 egg
3 tsp Peppermint Extract
170g Plain Flour
1/2 tsp Baking Powder
1/4 tsp Bicarbonate of Soda
200g Dark Chocolate, chopped (I used 72% - change as you wish...)

Beat the butter & sugar together until light & fluffy.  Now add the rest of your ingredients until well combined.

Drop the mixture onto a large sheet of clingfilm, roll into a log & chill in the fridge for an hour.

When you're ready to bake the cookies, preheat your oven to 160c/Gas Mark 4 and line two large cookie sheets with baking paper.

Remove the dough from the fridge & cut into slices about 1cm thick.  Space out on the cookie trays & bake for about 12 minutes until just set.

Allow to cool on the tray before transferring to a wire rack to cool completely.

No comments:

Post a Comment