Wednesday, January 24, 2018

Chocolate peppermint chunk cookies

A wonderfully chocolatey cookie featuring Ghirardelli peppermint baking chunks! Chocolate and peppermint fans rejoice!

Those of you who have been around here a while know that I am a huge fan of chocolate and peppermint. Imagine my joy when I saw that Ghirardelli had peppermint baking chunks in the baking aisle at the grocery store! I grabbed a bag without any hesitation and dreamed about what I could make with this new product.

Rather than try something from scratched, I looked at the back of the package and saw that there was a recipe included on there. I decided to try it for kicks and am glad that I did.

While my peppermint cookies did not bake up as beautifully as those shown on the package, the cookies were still very tasty and peppermint-y. The next time, I would recommend making the following substitutions: replace the vanilla with peppermint extract and replace about half of the all-purpose flour with cocoa powder. I wanted these to have more chocolate and peppermint flavor in them.

These were still wonderful cookies and were loved by all who tried them, but being the chocolate and mint fiend that I am, I still wanted a bit more oomph to these.

Chocolate peppermint chunk cookies
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 Tablespoons unsalted butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (or any semi-sweet or bittersweet chocolate), melted
  • 1 package Ghirardelli peppermint chunks
  • 1 cup chocolate chips
Directions
Preheat your oven to 350 degrees F. Line two standard cookie sheets with parchment paper or silicone mats and set aside.

In a large bowl, whisk together the flour, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.

Add the eggs, one at a time, until well blended. Add in the vanilla and melted chocolate and mix well.

Turn the mixer to low and slowly add in the dry ingredients. Mix until a few dry streaks remain.

Turn the mixer off and fold in the peppermint chunks and remaining cup of chocolate chips by hand.

Using a cookie scoop or two spoons, portion out about a golf-sized ball of dough onto your prepared baking sheet. Make sure to leave at least 2 inches between each piece of dough because the cookies will spread.

Bake for 4 minutes and 30 seconds in your preheated oven, then rotate the pans top to bottom and from to back. Then bake for another 4 minutes and 30 seconds or until the sides of the cookies are set.

The tops may look underdone but that is OK because they will continue to set as they cool.

Remove the cookies from the oven and allow to cool completely before serving. You can cool them on a wire rack.

Cookies should be stored in an airtight container at room temperature and will keep for several days.

Yield: About 24 cookies

Source: Barely adapted from Ghirardelli

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