DARK CHOCOLATE candy COOKIES

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The classic combination of chocolate and peppermint create these semi-sweet chocolate candy Cookies the right treat for the holidays!

INGREDIENTS

• 2 cups general-purpose flour
• 1/4 cup Dutch-processed cocoa powder sifted
• 1/4 cup black chocolate sifted
• 1 tsp bicarbonate
• 1/2 tsp ocean salt
• 1 cup unseasoned butter temperature
• 1/2 cup sugar
• 1 cup light-brown sugar packed
• 2 giant eggs temperature
• 1 tsp peppermint extract nonobligatory
• 1 bag Bright White Candy Melts or chocolate, melted*
• vegetable shortening pro re nata to skinny candy melts
• crushed candy canes

INSTRUCTIONS

• In a medium bowl, whisk along flour, cocoa powders, bicarbonate, and salt. Set aside.
• In the bowl of a stand mixer, beat butter and sugars on med-high till light-weight and downy (approx. 2-3mins). scale back speed and add egg and peppermint extract. Beat till well combined. Add flour mixture and blend till simply combined.
• Chill dough for a minimum of one hour or long.
• Preheat kitchen appliance to 350°F and line baking sheets with parchment paper or silicone polymer mats.
• Using a medium cookie scoop, portion dough onto baking sheet (I did nine cookies per sheet). Bake for about ten minutes, or till the center is ready. Cookies can deflate and crinkle a touch upon cooling.
• Cool on pans for five minutes then transfer to to a wire rack to cool down fully.
• Dip in liquid candy melts or chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. permit to line.

NOTES

* browse this post for details on a way to best soften candy melts.

Reference : livforcake

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