Ingredients:
1/2 cup cocoa powder
2 cups flour
1 tsp baking powder
1/2 tsp salt
2 tsp espresso powder (optional if you want mocha flavour)
3/4 cup shortening
1/4 cup butter, room temperature
1 3/4 cups brown sugar, lightly packed
2 eggs, room temperature
1 - 2 tsps peppermint extract
2 tbsps milk
4 oz. semi-sweet chocolate, melted and slightly cooled
4 oz semi-sweet chocolate, melted for dipping
1/4 tsp vegetable oil
1 or 2 mini candy canes, crushed for sprinkling
Whisk the cocoa powder, flour, baking powder, salt (and mocha if using) together. Set aside.
In a large mixing bowl cream the shortening, butter and brown sugar together until fluffy. Beat in the eggs, extract and milk
Add the flour on low speed and mix until just combined.
Pour in the melted chocolate and mix together.
Roll into 1" balls and place on a parchment lined baking sheet about 2" apart. This dough handles very well.
Bake at 350 F for 9-10 minutes then fully cool on racks.
Once cooled melt the chocolate and vegetable oil together and dip the cookies in. Let the excess run off then place on the parchment lined pan again. Sprinkle with crushed peppermint candies.
Place the pan in the fridge a few minutes for the chocolate to set, then store in airtight containers.
Makes 64 cookies
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