In case you have a little more baking muscle in you and not quite tired of sugar just yet (me? never) I have a chocolate peppermint cookie, more like a brookie recipe for it’s brownie like center, that I had to share with you before Christmas.
I have always admired chocolate peppermint bark at Williams Sonoma from afar, which pushed me to create my peppermint bark marshmallows, but that wasn’t enough. It never is, is it? I had to create something chocolate/peppermint in a cookie form.
Now I know there are many chocolate peppermint cookies out there but these have the fudge-like center and crackly top that you will find irresistible and wonder how this can be gluten and dairy free. These taste pretty outrageous right out of the oven or chilled. I still haven’t decided which is better. Proudly, I did manage to hide these and share most as holiday gifts.
There is such a rich chocolate flavor to these cookies, which I contribute to not only all the chocolate in here, but also the espresso powder. It really deepens the chocolate flavor without leaving a coffee flavor behind.
That said, one cookie is never enough. Consider that fair warning. And you may want to tell Santa that too 🙂
A very Merry Christmas to all who celebrate!!
Yields 35-40 cookies
You will need a mini ice cream scooper
1 tablespoon sunflower or vegetable oil
2 teaspoons non dairy soy free buttery spread
2 cups semisweet chocolate chips, divided
2 large eggs
1 teaspoon instant espresso powder (Medaglia D’Oro)
3/4 cup light brown sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
1/4 cup tapioca starch (flour)
1/8 cup sorghum flour
1/8 cup brown rice flour
1/4 teaspoon aluminum free baking powder
1/4 teaspoon kosher salt
Crushed candy cane for garnish (I used Kencraft all natural peppermint chips found at Sprouts Market)
Preheat oven to 350 degrees F.
Melt the oil, buttery spread, and 1 cup of semisweet chips in a glass bowl set over a saucepan with 1/3 full of simmering water, making sure the water does not touch the bowl. Turn off when melted, set aside.
In another bowl, whisk eggs, espresso powder, light brown sugar, vanilla extract, peppermint extract. Fold melted chocolate into the egg mixture.
In another small bowl, combine flours, baking powder, and salt. Add to the chocolate mixture, stir to combine well. Fold in the remaining 1 cup of chocolate chips. The batter will be very thick and difficult to stir. Freeze for 5-10 minutes, until batter hardens slightly.
Line 2-3 baking sheets with parchment paper. Using a mini ice cream scooper, scoop onto baking sheets about 2 inches apart. Gently press down just a bit and generously sprinkle on crushed candy cane.
Bake for 11-12 minutes. Cool for 20 minutes before transferring to cooling racks. They will stick a bit to the parchment paper, hence it’s fudge like center, so just gently twist to remove. Cool completely on cooling racks before storing in airtight containers.
Brookie cookies will stay fresh in an airtight container for a few days (if they last that long.)
The cookies also freeze very well, good for a month sealed in an airtight freezer safe container with parchment paper between each row of cookies.
For gift giving: I froze the cookies (to maintain their shape and freshness) then put each cookie into a plastic cookie bag (found at Michael’s craft store) and then put them into holiday tins (while still frozen). They ship very well in USPS 2 day priority boxes.
Some other other variations: Omit the peppermint extract and add walnuts for a walnut brookie, or toasted hazelnuts with hazelnut extract instead of peppermint for a “Nutella” inspired brookie cookie.
This may hinder any self control. Trust me.
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