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| Chocolate Peppermint Cookies – Packing up the Box |
This year I made 6 Batches of this cookie. It required:
6 Cups All-purpose Flour
3 Cups Dutch process cocoa powder
3 Teaspoons Baking Soda
3 Teaspoons Baking Powder
3 Teaspoons Salt
15 Ounces of Unsalted Butter
4 1/2 Cups of Sugar
6 Large Eggs
6 Large Egg Yolks
4 1/2 Teaspoons of Peppermint Extract
24 Candy Canes
10 Pounds of White Chocolate
This yields about 432 cookies. WOW!
Due to a vacation in the midst of the holiday baking season last year, I split the mixing and baking of this recipe up. Mixing and freezing one day and the baking and assembly later. Since there a bunch of steps to making this cookie recipe this was a great idea.
I’d love to gear from you. Enjoy!
For the chocolate cookie dough part:
I sifted the flour, coco powder, baking soda, baking powder, salt together and set it aside.
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| Chocolate Peppermint Cookies – Cookie Dough Ingredients |
Next, in a mixer, I creamed the butter and sugar together for a minute or so, then added the eggs and egg yolk to the mixture and mixed until it was combined, then I added the peppermint oil.
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| Chocolate Peppermint Cookies – Creamed Butter and Sugar with Eggs |
Then I started to add the flour/cocoa mixture on low until everything was just combined. Then I finished off with a spatula until everything was combined thoroughly.
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| Chocolate Peppermint Cookies – Adding Chocolate & Flour |
After the mixing I split the mixture up into smaller squares (12 in all) and wrapped them in plastic wrap flattened. I then placed the discs on a cookie sheet and froze them.
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| Chocolate Peppermint Cookies – Wrapped and ready for the Freezer |
Then I was very fortunate to go on a great cruise!
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| Aboard the Silver Spirit |
After I returned the real work for this recipe started…..
After thawing for a couple of days in the Fridge each square was rolled out to about 1/8″ and used a 2″ circle cutter to stamp out the cookies.
Placing cookies on a lined cookie sheet an inch apart and baking at 325 for 12 minutes. A great smell enters the kitchen of cocoa and peppermint.
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| Chocolate Peppermint Cookies – The Baked Cookies |
Re-roll the scraps to create more cookies.
The cookies are then cooled on a rack.
In a zipper bag place 12 unwrapped candy canes and crush evenly and reserve for later.
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| Chocolate Peppermint Cookies – Candy Canes For Crushing |
Using a serrated knife, chop the white chocolate into small pieces. Place the pieces in a double boiler, or a heat proof bowl over a pan of simmering water, and melt chocolate until there are still some lumps left. Remove the chocolate form the heat and continue to stir until smooth.
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| Chocolate Peppermint Cookies – Melting the White Chocolate |
Take each chocolate cookie and dip into the white chocolate and remove with a fork. Gently scrape the bottom of the fork on the side of the chocolate bowl. Place the chocolate coated cookie on a parchment lined cookie sheet. Continue with coating cookies until the cookie sheet is full. When the sheet is full, sprinkle a few pieces of crushed candy cane on each cookie.
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| Chocolate Peppermint Cookies – Coated Cookies |
Place the cookie sheet in the fridge or freezer until the chocolate is set.
To store, put parchment or wax paper between layers of the cookies and keep in a cool place.
