Chocolate Peppermint

Forever my favorite.

After Eight Cookies

Chocolate Peppermint Fudge Cookies

170g bittersweet chocolate (70% cocoa)
42g unsalted butter
2 large eggs
1/4 tsp. salt
1/2 tsp. vanilla
1/2 c. sugar
1/4 c. brown sugar
4-5 drops peppermint oil (1/4 tsp. peppermint extract)
1/3 c. flour
1/4 tsp. baking powder

Melt together chocolate and butter. 

In a separate bowl, beat eggs, salt and vanilla for 30 seconds at medium speed.  Gradually add sugars while mixing.  Increase beating speed to high and beat until pale and thick, ~5 mins.  The mixture should fall back onto itself in ribbons when lifted with the beater.  Gradually mixed in butter and chocolate mixture on low speed.  Mix in peppermint.

Sift together flour and baking soda then fold into the batter.  Batter will be runny, like cake batter.  Refrigerate for 30 mins. so that it's slightly firm, but spoonable.  Form cookie balls with ~ tsp. of batter.  Bake for ~7 mins at 160*.  Do not overbake!

Peppermint Chip Chocolate Crinkle Cookies

Make peppermint chips by melting ~75-85g of white chocolate and adding a few drops of peppermint oil.  Spread on a plate, chill in fridge, then chop into chips when cool.

Mint Brownies

140g unsalted butter
2/3 cup cocoa powder
½ tsp salt
1 tbsp (15ml) strong coffee or water
2 large eggs, at room temperature
1 ¼ cups sugar
1 tsp pure vanilla extract
¾ cup all-purpose flour
¼ tsp baking powder
~8 drops peppermint oil

Preheat oven to 350 degrees F.  Line an 8x8-inch baking pan with parchment paper. 

Melt butter in a small saucepan over low heat. Stir in cocoa and salt until smooth. Stir in coffee.

In a medium sized bowl whisk together the eggs and the sugar vigorously until thickened and lightened by a shade.  Add the vanilla extract. Whisk the cocoa/butter mixture into the sugar mixture.

Sift the flour and baking powder over the mixture and fold it in until combined.

Spread batter into the prepared pan.  Bake for 20 mins.