Triple Chocolate Peppermint Cookies

• порції: About 12 cookies

Інгредієнти

113g (1/2 c) unsalted butter, cubed

4g (1 Tbsp) finely ground espresso (or 1 tsp espresso powder)

80g chopped bittersweet/dark (70%) chocolate, divided

100g (3/4 c plus 1 Tbsp) AP flour

50g (1/2 c) whole rye flour

25g (scant 1/4 c) Dutch processed cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp kosher salt (Diamond Crystal)

90g (scant 1/2 c) light brown sugar

68g (1/3 c) caster sugar

1 large egg, cold

1 large egg yolk, cold

1/2 tsp vanilla

1/2 tsp peppermint extract

30g (1 oz) chopped semisweet/milk chocolate

30g (1 oz) chopped white chocolate

Crushed peppermint candies/candy canes, for garnish

Напрямки

In a small saucepan, melt the butter over low heat. You’re not trying to brown it or drive off any moisture, so don’t let it boil — pull it off when there are still a couple unmelted bits left and let the residual heat finish the job.

While the butter is melting, place the espresso powder and 50g of the chopped bittersweet chocolate in a large bowl. Once the butter has melted, pour it over the espresso-chocolate mixture. Whisk until the chocolate has melted. Let cool for about 5 minutes.

Whisk the sugars into the butter until smooth and combined, followed by the egg and egg yolk. Whisk in the vanilla and peppermint extracts.

In a separate bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet and fold together until just combined. When just a few streaks of flour remain, add the remaining 30g dark chocolate, milk chocolate, and white chocolate. Mix just until evenly distributed.

Portion the dough into ping-pong sized balls, about 55 grams (3 tbsp) each, onto a parchment-lined baking sheet. (If the dough is too soft, cover and chill for about 30 minutes before scooping.) Cover and chill at least 3 hours, or up to 3 days.

When ready to bake, preheat the oven to 350°F (175°C) with a rack in the middle and line two large baking sheets with parchment paper. Place the cookies on the prepared baking sheets about 2½ inches (6.4 cm) apart and sprinkle the tops with crushed peppermint candies.

Bake the cookies one sheet at a time until the edges are set but the centers are still soft and barely set, about 11 to 14 minutes. Rotate the sheet in the oven halfway through baking. Cool the cookies on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container.