Peppermint Chocolate Espresso Cookies
Christmas cookies with a touch of espresso, chocolate chips, white chocolate drizzle and crushed candy cane.
Servings: 20 cookies
Calories: 180kcal
Cost: $25
Equipment
- stand mixer or electric mixer
- small bowl
- large batter bowl
- 2-3 large sheet pans
- parchment paper
- rubber spatula
Ingredients
- 2¼ cups all purpose flour
- 1 cup unsalted butter room temperature (2 sticks)
- ¼ cup unsweetened cocoa powder
- 1½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup granulated sugar
- 1½ cups brown sugar
- 2 tbsp espresso powder like from a nespresso pod
- 2 eggs
- 1 tsp vanilla extract
- ½ cup semisweet chocolate chunks
- ⅓ cup white chocolate
- 1 tbsp heavy cream
- 1 candy cane crushed
- sea salt for srinkling
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.2¼ cups all purpose flour, ¼ cup unsweetened cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1½ tsp salt
- In the bowl of your mixer, add the butter and whip it on medium speed for 30 seconds. Add the granulated and brown sugar and beat on medium until well incorporated and fluffy. Add the vanilla, eggs and espresso powder and beat on medium for 1 minute, until well combined.½ cup granulated sugar, 1½ cups brown sugar, 2 tbsp espresso powder, 2 eggs, 1 tsp vanilla extract, 1 cup unsalted butter
- Add the dry ingredients in two increments on low speed. The batter will be thick but fluffy. You may have to scrape the sides of the bowl down a few times to get everything well mixed. Add in the chocolate chips and mix in gently with a spatula.½ cup semisweet chocolate chunks
- Cover the bowl with a towel and place the batter in the fridge to chill for 30 minutes to 1 hour.
- Preheat the oven to 350°F and line your baking sheets with parchment paper.
- Remove the batter from the fridge. Form the batter into hefty tablespoon-sized balls, and spread them out on the cookie sheets. Only put about six cookies on each sheet.
- Bake the cookies in the oven for 12-13 minutes, until the edges appear set. The cookies will still be pretty soft to the touch, but don't worry. After 10 minutes, transfer them to a wire cooling rack if you have one. Wait for them to be cool until you drizzle them.
- In a small bowl, melt the heavy cream and white chocolate by placing it in the microwave for 10-15 second increments, keeping careful watch that it doesn't burn. Stir in between increments - it should get runny.⅓ cup white chocolate, 1 candy cane, 1 tbsp heavy cream
- With a spoon, drizzle each cookie with the melted white chocolate. While it's still wet, sprinkle on the crushed candy cane. Sprinkle on sea salt too if desired. Allow a few minutes for the chocolate to set. Enjoy!sea salt