Chocolate Mint Cookies
Votes: 1
Time: 2 hours 15 minutes
Complexity: easily
Quantity: 30 pcs.
Complexity: easily
Quantity: 30 pcs.
Enjoy the delicious combination of peppermint and chocolate in these cookies. They're baked with alkalized cocoa powder, which creates a more intense chocolate flavor and a rich, dark color that's especially stunning when topped with crushed red and white peppermint candies. Bake these rectangular chocolate cookies, adding peppermint extract to the dough. Once completely cooled, coat them with chocolate icing and sprinkle with peppermint candies. A perfect Christmas treat!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cookie
- 1 and 3/4 cups premium flour
- 1/3 cup unsweetened alkalized cocoa
- 0.5 tsp salt
- 1/4 tsp baking powder
- 200 g unsalted butter, room temperature
- 1 cup of sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 3/4 tsp peppermint extract
Glaze
- 110 g semi-sweet chocolate, chopped
- 2 tbsp. heavy cream
- 1 tbsp unsalted butter
- Crushed mint candies, for garnish
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Recipes with similar ingredients: premium flour, cocoa, baking powder, butter, sugar, eggs, vanilla extract, mint extract, semi-sweet chocolate, cream, mint candies
Cooking the dish according to the recipe:
Bake the cookies:
In a medium bowl, combine the flour, cocoa powder, salt, and baking powder. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, 3-4 minutes. Beat in the egg yolk, vanilla, and mint extracts for about 30 seconds. Reduce mixer speed to low; stir in the flour mixture and knead the dough. Form the dough into a rectangle and place it between two sheets of parchment paper. Roll out to a 20x32 cm rectangle, about 0.5 cm thick. Refrigerate the dough until firm, at least 1 hour.- Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Cut the dough into 1x2-inch rectangles (if the dough is too soft, refrigerate for 15 minutes). Arrange the shapes 1 inch (2.5 cm) apart on the prepared baking sheets.
- Bake, rotating the baking sheets halfway through, until the cookies are set around the edges, 18 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
Prepare the glaze:
Combine the chocolate, heavy cream, and butter in a heatproof bowl set over a small saucepan of simmering water. Melt the mixture, stirring constantly (the bowl should not touch the water). Remove the bowl from the heat and let cool for 5 minutes. Brush the cookies with chocolate icing. Sprinkle with peppermint candies.
Categories:
recipe / Festive dishes / New Year / Christmas / Bakery / Desserts / Cookie / Food Network - recipes
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