Foodie Corner
This is the time of year when Cookie Exchanges abound, and you would be hard-pressed to find an exchange that doesn’t have at least one peppermint-spiked cookie. Our friend (and BA50 contributor), Maryanne Reed, has provided us with a delicious treat that takes the classic American chocolate chip cookie and pumps up the holiday volume with some crushed peppermint candy. (The recipe was adapted from The All American Cookie Cookbook.)
Peppermint Chocolate Chip Cookies
1¼ cups semisweet chocolate mini morsels
¼ cup mint chocolate chips, chopped
1 cup crushed peppermint hard candy or candy canes
1¾ cups white flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¾ cup (1½ sticks) unsalted butter, slightly softened
2½ tablespoons vegetable oil
¾ cup sugar
1 large egg
½ teaspoon salt
1½ teaspoons vanilla extract
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Mix semisweet and mint chocolate chips together.
In a food processor, combine ¾ cup of the chips, 1/3 cup of the peppermint candy, the flour, cocoa and baking powder. Process until the mixture is finely ground.
In a large bowl, with an electric mixer on medium speed, beat together the butter, oil and sugar until light and fluffy (about 2 minutes). Add the egg, salt and vanilla and beat until well blended and smooth. Beat in the flour mixture and the remaining ¾ cups of the chips until evenly incorporated.
Shape the dough into 1¼ inch balls. Place on the bottom of baking sheets, spacing about 2½ inches apart. Dip a large flat-bottomed glass into cold water. (Maryanne uses a wine glass with a star shaped design on the bottom.). Shake off the excess water. Using the bottom of the glass, press balls into 2-inch rounds, dipping the glass into the water between each cookie. If dough gets too soft, refrigerate for a minute or two.
Bake the cookies, one sheet at a time, in the upper third of the oven for 8-10 minutes, or until almost firm in the centers.(Be careful not to over-bake).
Remove from the oven and immediately sprinkle some of the remaining peppermint candy over the cookies.Don’t sprinkle too heavily, and discard candy chunks larger than chocolate chip size. Using another large, lightly greased flat-bottomed glass, press down on one cookie at a time to embed the candy. Return the sheet to the oven and bake for 2 minutes more, or until the candy is barely melted.
Remove from oven and let stand slightly until the cookies firm up.Remove cookies with a spatula, and be sure to let stand until completely cooled before stacking or storing.Store in an airtight container for up to 10 days.