Chocolate Peppermint Cookies
- ½ cup (113g) butter
- ½ cup (100g) caster sugar
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- ½ teaspoon baking soda
- A pinch of salt
- ¼ cup (30g) cocoa powder
- 1 tablespoon (12g) cornflour
- ¼ cup (30g) milk
- Crushed peppermint cane to sprinkle
- In a medium size bowl, add softened butter and dark brown sugar. If you are using the
- stand mixer, use the paddle attachment. If you are whisking it manually, do it till the
- mixture gets light and fluffy.
- Add a good quality vanilla extract and combine all three things together.
- To the same bowl, add all the dry ingredients. This includes all-purpose flour, baking
- soda, salt, cocoa powder and cornflour. Mix it well with the help of spatula until there
- are no big flour pockets.
- To this, add in the milk and mix everything together; one last time.
- Once the cookie dough is ready, with the help of an ice-cream scooper, scoop them on a
- tray and chill them in the freezer for 30 minutes.
- While the dough is resting, pre-heat your oven to 180*C and line a baking tray with
- parchment paper or a silicone pad.
- Once the dough balls are rested, place them on the lined tray with some distance as to
- not stick to each other, while baking.
- Flatten the balls a bit with your palm and sprinkle the crushed peppermint cane on each
- one of them.
- Bake the cookies for 12-15 minutes. Once the cookies are out from the oven, sprinkle
- some more crushed peppermint candy cane and let them cool completely.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/chocolate-peppermint-cookies/
3.5.3251