Chocolate Peppermint Bark Cookies
Chocolate Peppermint Bark Cookies
4 oz. unsweetened chocolate, chopped
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups all-purpose flour
1/2 cup Dutch process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
2 cups granulated sugar
1 teaspoon vanilla extract
2 cups chopped peppermint bark
Confectioners' sugar for dusting
Place the chocolate and butter in the top of a double boiler placed over, but not touching, barely simmering water in the bottom of the pan. Heat, stirring frequently, until the chocolate and butter begin to melt. Remove from over the water and set aside to cool slightly.
In a bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, combine the eggs, granulated sugar and vanilla. Beat on medium speed until light in color and thick, about three minutes. Reduce speed to low, add the melted chocolate mixture and beat until blended. Add the flour mixture and beat until incorporated.
Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about 2 hours.
Preheat an oven to 325. Line 2 baking sheets with parchment paper.
To form each cookie, roll a rounded tablespoon of dough between your palms. Place the cookies 3 inches apart on the prepared baking sheets. Press 2 or 3 pieces of peppermint bark into each cookie (heidi/s'kat note: use WAY more!).
Using the bottom of a water glass, flatten the cookies slightly. Bake the cookies, 1 sheet at a time, until the tops are puffed and just barely firm in the center, 13 to 17 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks and let cool completely.
Dust the cookies with confectioners' sugar.(s’kat’s note: I always forget this part, and don’t think the cookies suffer an iota for it.)
Store in an airtight container at room temperature for up to 3 days. Makes 30 cookies.
From a store flyer in 2003, the credits say: Adapted from Williams-Sonoma Essentials of Baking, Oxmoor House, Inc, 2003
4 oz. unsweetened chocolate, chopped
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups all-purpose flour
1/2 cup Dutch process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
2 cups granulated sugar
1 teaspoon vanilla extract
2 cups chopped peppermint bark
Confectioners' sugar for dusting
Place the chocolate and butter in the top of a double boiler placed over, but not touching, barely simmering water in the bottom of the pan. Heat, stirring frequently, until the chocolate and butter begin to melt. Remove from over the water and set aside to cool slightly.
In a bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, combine the eggs, granulated sugar and vanilla. Beat on medium speed until light in color and thick, about three minutes. Reduce speed to low, add the melted chocolate mixture and beat until blended. Add the flour mixture and beat until incorporated.
Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about 2 hours.
Preheat an oven to 325. Line 2 baking sheets with parchment paper.
To form each cookie, roll a rounded tablespoon of dough between your palms. Place the cookies 3 inches apart on the prepared baking sheets. Press 2 or 3 pieces of peppermint bark into each cookie (heidi/s'kat note: use WAY more!).
Using the bottom of a water glass, flatten the cookies slightly. Bake the cookies, 1 sheet at a time, until the tops are puffed and just barely firm in the center, 13 to 17 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks and let cool completely.
Dust the cookies with confectioners' sugar.(s’kat’s note: I always forget this part, and don’t think the cookies suffer an iota for it.)
Store in an airtight container at room temperature for up to 3 days. Makes 30 cookies.
From a store flyer in 2003, the credits say: Adapted from Williams-Sonoma Essentials of Baking, Oxmoor House, Inc, 2003
posted by s'kat at 2:14 PM
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