TasteToronto | Chocolate Brownie Peppermint Cookies

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Chocolate Brownie Peppermint Cookies

Easy

Chocolate Brownie Peppermint Cookies

Nadia Boachie

Nadia Boachie

Instagram
Chocolate Brownie Peppermint Cookies

Method

Chocolate Brownie Peppermint Cookies 18 Steps

  • Step 1

    Preheat oven to 350°F. Prepare two baking sheets by lining them with parchment paper.

  • Step 2

    Using a double boiler method, add chocolate and butter into a heat proof bowl and place over a small saucepan of simmering water and stir until melted.

  • Step 3

    In a stand mixer with the flat beater attachment, mix together eggs and sugars, on medium-high speed, for 5 minutes.

  • Step 4

    While eggs and sugar are mixing, sieve the dry ingredients, cocoa powders, flour, baking powder add salt to this and set aside. Note: the black cocoa is mainly to give it a deeper richer colour but you can omit and use Dutch processed cocoa instead.

  • Step 5

    Pour in the butter and chocolate mixture and mix for a minute to combine.

  • Step 6

    Add your dry ingredients and mix until just combined.

  • Step 7

    Make sure to scrape the bottom of the bowl to make sure everything is well combined.

  • Step 8

    Using a cookie scoop or 1/3 cup, scoop batter onto prepared baking sheets.

  • Step 9

    Make sure to leave a lot of room between cookies because they spread.

  • Step 10

    Sprinkle each cookie with flaky sea salt if desired and bake in oven for 12 minutes.

  • Step 11

    The cookies will be lightly crinkled. Note: for larger more prominent crinkles, use a whisk attachment in step 3.

  • Step 12

    Let cookies cool completely on wire rack which will take at least 30 minutes. The cookies will collapse and have a fudgy centre.

  • Step 13

    Lay on parchment lined baking tray.

  • Step 14

    Using double boiler method, melt white chocolate. You can also place white chocolate into microwave safe bowl and heat in microwave in increments of 15 seconds until fully melted.

  • Step 15

    Either dip cooled cookies into white chocolate and cover with crushed candy cane, or use a spoon to scoop white chocolate onto half of the cookie before sprinkling on candy cane.

  • Step 16

    Lay chocolate covered cookies on parchment lined baking tray to cool.

  • Step 17

    Let chocolate cool and harden, you can hasten this by placing cookies in fridge.

  • Step 18

    Serve. Store in air tight container at room temperature for up to 3 days.

Tags:

Toronto Baking

Cookies Recipes

Christmas Cookies

Peppermint Cookies

Brownie Cookies

Chocolate Brownie Cookies

Chocolate Brownie Peppermint Cookies

Easy

Chocolate Brownie Peppermint Cookies

Nadia Boachie

Nadia Boachie

Instagram
Chocolate Brownie Peppermint Cookies

Yields:

Serves 10

Prep Time:

0 hours 10 mins

Cook Time:

0 hours 12 mins

0.0

Rate This Recipe

American

Sweets

Ingredients

Cookies

  • 200 grams dark chocolate (75%), chopped

  • 125 grams unsalted butter, diced

  • 190 grams granulated sugar

  • 60 grams dark brown sugar

  • 2 large eggs

  • 130 grams all-purpose flour

  • 2 tablespoons cocoa powder (Dutch processed)

  • 1 tablespoon black cocoa

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

White Chocolate Peppermint Coating

  • 3 ounces good quality white chocolate

  • 1/2 cup crushed candy canes

Send list of ingredients to myself

Method

Chocolate Brownie Peppermint Cookies 18 Steps

  • Step 1

    Preheat oven to 350°F. Prepare two baking sheets by lining them with parchment paper.

  • Step 2

    Using a double boiler method, add chocolate and butter into a heat proof bowl and place over a small saucepan of simmering water and stir until melted.

  • Step 3

    In a stand mixer with the flat beater attachment, mix together eggs and sugars, on medium-high speed, for 5 minutes.

  • Step 4

    While eggs and sugar are mixing, sieve the dry ingredients, cocoa powders, flour, baking powder add salt to this and set aside. Note: the black cocoa is mainly to give it a deeper richer colour but you can omit and use Dutch processed cocoa instead.

  • Step 5

    Pour in the butter and chocolate mixture and mix for a minute to combine.

  • Step 6

    Add your dry ingredients and mix until just combined.

  • Step 7

    Make sure to scrape the bottom of the bowl to make sure everything is well combined.

  • Step 8

    Using a cookie scoop or 1/3 cup, scoop batter onto prepared baking sheets.

  • Step 9

    Make sure to leave a lot of room between cookies because they spread.

  • Step 10

    Sprinkle each cookie with flaky sea salt if desired and bake in oven for 12 minutes.

  • Step 11

    The cookies will be lightly crinkled. Note: for larger more prominent crinkles, use a whisk attachment in step 3.

  • Step 12

    Let cookies cool completely on wire rack which will take at least 30 minutes. The cookies will collapse and have a fudgy centre.

  • Step 13

    Lay on parchment lined baking tray.

  • Step 14

    Using double boiler method, melt white chocolate. You can also place white chocolate into microwave safe bowl and heat in microwave in increments of 15 seconds until fully melted.

  • Step 15

    Either dip cooled cookies into white chocolate and cover with crushed candy cane, or use a spoon to scoop white chocolate onto half of the cookie before sprinkling on candy cane.

  • Step 16

    Lay chocolate covered cookies on parchment lined baking tray to cool.

  • Step 17

    Let chocolate cool and harden, you can hasten this by placing cookies in fridge.

  • Step 18

    Serve. Store in air tight container at room temperature for up to 3 days.

Tags:

Toronto Baking

Cookies Recipes

Christmas Cookies

Peppermint Cookies

Brownie Cookies

Chocolate Brownie Cookies

Chocolate Brownie Peppermint Cookies