Chocolate Peppermint Cookies

I'm going to slip this recipe in while it is still Christmas week. These cookies, topped with ganache and chopped peppermint candies, are beautiful and rich and one cookie can fill you up. Merry Christmas!

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Chocolate Peppermint Cookies

Source:  twopeasandtheirpod.com

Yield: 32-36

Although these folks cook at about 4300 feet above sea level, they have a national following. I'm not sure how they address the issue of altitude. In their photos, the cookies look flatter (a result of lower air pressure) so I wondered if this recipe works better at lower altitudes. I altered my effort (changes in parentheses) since my altitude is almost 5000 feet and I refrigerated the dough before baking. They turned out thick and chewy. 

for the cookies:

2 1/2 c all-purpose flour (I added 2 T flour )

3/4 teas baking soda

1/2 teas salt

3/4 c Dutch-processed cocoa

1 c unsalted butter, at room temperature

1 c granulated sugar (minus 2 T)

1 c light brown sugar

2 large eggs, at room temperature

2 teas vanilla extract

1 c semi-sweet chocolate chips or chunks 

for the ganache:

16 oz. semi-sweet or bittersweet chocolate, chopped (if you have Callebaut chips you can skip chopping)

1 c heavy cream

1 c crushed candy cane pieces

If you are going to bake immediately, bring oven to 350F. Prepare baking sheets with parchment paper or baking mats.

Whisk flour, baking soda, salt, and cocoa in a medium bowl. In another bowl cream butter and sugars with a mixer until smooth and fluffy. Add eggs one at a time, mixing well. Stir in vanilla until combined.

Gradually add flour mixture just until combined. Add the chocolate chips. If you plan to refrigerate do so for at least 2 hours.

Scoop the dough in rounded tablespoons. If the dough has been refrigerated, it is easy and relatively mess free to roll the dough in your hands. Place on baking sheet about 2 inches apart and bake for 10 minutes (because the dough was chilled I baked them for about 12 minutes) until cookies are set but still soft in the center. Avoid over baking. Remove from the oven and let sheet rest on a cooling rack for a few minutes before lifting the cookies off to cool completely.

While the cookies are cooling, make the ganache by heating the cream in the microwave on high until hot but not boiling. You can see little bubbles around the edge. (You can also do this in a saucepan.) Add the chopped chocolate and let stand for 45 seconds, then stir until the chocolate melts into the cream. 

Dip the cookies into the ganache covering all but the tip where you are holding it. You may slide the cookie against the bowl to remove some of the chocolate on the back (or not) and place the dipped cookie on parchment paper. While the chocolate is still warm sprinkle generously with chopped peppermint.  Allow to cool. (I found that even on parchment I had to use a thin spatula to remove the cookies from the parchment. I may lightly spray with cooking spray next time, although that may add some greasiness. Or I'll just eat the ganache left on the parchment.)