Every single week when I bake something new, I hate it.
Okay, ‘hate’ may be a strong word to use. Let me explain it this way: I am never fully satisfied with anything I create. Either the texture is wrong, the flavors don’t work well together, too much salt, or the aesthetic is wrong. Usually it’s the latter. I want the things I make to look beautiful. So beautiful that it makes other people want to recreate it. And share it. The pressure of making everything I create beautiful often times ends up being a hindrance. I psych myself out and that’s when I stumble.
My inner monologue usually sounds something like this:
“Okay. How should I decorate these cookies? I’ll drizzle the chocolate on. No no no. Dip them in the chocolate… will the dip look sloppy or lazy? No. Oh wait… yes the dip looks sloppy. Okay okay, I can fix them. Cover them in sprinkles. *Sighs* The sprinkles don’t match the aesthetic I’m going for. Great. One batch of cookies ruined. Time to start over.”
I don’t know why I do this to myself, nor do I know where it stems from. All I know is that I want everything I create to be beautiful. I still haven’t made a truly beautiful thing, but it is my life journey to accomplish that. So here’s to creating beauty.
This week on the blog I am sharing this recipe for these absolutely delicious Chocolate Peppermint Cookies. They are a simple chocolate shortbread cookie with pure peppermint extract to make them taste as good as a classic “Thin Mint”. To be honest, these are better than Thin Mints!
Shortbread cookies are basically just sugar, butter, and flour. They are buttery and perfectly sweet. The dutch processed cocoa powder adds a depth of chocolatey flavor that pairs perfectly with the peppermint extract and the dark chocolate chips are just extra deliciousness.
As for decorating these beauts, I just melted some chocolate and used a spoon to drizzle it across the cookies. I like the simple dark chocolate on dark chocolate look for these cookies but you certainly could decorate these however you would like. Crushed peppermint candies would look fantastic! I shared these cookies with my coworkers and they were a big hit. Bring these to your next work or family holiday party and you will be the “cookie master” for years to come!
I hope you enjoyed this weeks recipe. It’s one of my new go-to Christmas cookie recipes now and I am so excited to share it with you. I hope you have a wonderful week and good luck with all of your holiday baking!
Chocolate Peppermint Cookies
2 ½ Cups All Purpose Flour
⅔ Cup Dutch Process Cocoa Powder
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt, plus more for sprinkling
24 Tablespoons Butter, softened
1 ⅓ Cup Brown Sugar, tightly packed
½ Cup White Sugar
4 Teaspoons Pure Peppermint Extract
2 (10 oz) Bags Dark Chocolate Chips (at least 60%)
1 Tablespoon Coconut Oil
In a large bowl, add the flour, cocoa powder, baking soda, and kosher salt and whisk until fully combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar on medium-high speed until pale and fluffy, a full five minutes. Stop the mixer and scrape down the sides and bottom of the bowl. Add in the peppermint extract and mix again until combined.
Stop the mixer and add in the dry ingredients and roughly mix everything together with a rubber spatula so you don’t have flour flying all over your kitchen. Place the bowl back on the stand mixer and mix on the lowest speed just until the dough starts to come together. Add in one bag (10 oz) of dark chocolate chips and mix on low until evenly combined.
Dump the dough out onto a clean work surface that is dusted with flour and knead a few times to bring it together. Split the dough in half and form each half into a flat disc about 1 inch thick. Wrap tightly in plastic wrap and chill for 2 hours.
After the dough has chilled, preheat the oven to 325ºf and line two baking sheets with parchment paper.
Generously flour your work surface and place one of the dough ‘discs’ in the center, flour the top of the dough as well as your rolling pin. Roll the dough out so it is about ¼ inch thick. Use a 2 inch round cookie cutter to cut out as many cookies as possible. You can gather and re-roll the dough once more (don’t do it more than once) and cut out more cookies. Repeat the second ‘disc’ of dough. Place the cookies onto the baking sheets spacing them out about 1 inch apart.
Bake the cookies for 14-15 minutes. Remove from the oven and let cool slightly before transferring to a cooling rack to cool completely.
In a heat proof bowl, add about half (5 oz) of the bag of dark chocolate chips and the 1 tablespoon coconut oil. Microwave in 30 second increments, mixing well in between each, until the chocolate is silky smooth.
Using a spoon, scoop up a small portion of chocolate and drizzle each cookie generously with it, using as much or as little as you prefer. Top with a sprinkling of kosher salt. Enjoy!
These cookies can be kept in an airtight container at room temp for 2-3 days or in the fridge for up to 5. Also, you can tightly wrap the dough and freeze it for up to 6 months.