Made these cookies for the holidays using the recipe on the back of the package of Andes peppermint baking chips.
Ingredients:
1 cup unsalted butter
2 tablespoons instant coffee granules
2 cups plus two tablespoons all-purpose flour
3/4 cup baking cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 package (10 oz.) Andes® Peppermint Crunch Baking Chips
1-4 oz. bar of semi-sweet chocolate, chunked
1 cup coarsely chopped pecans or walnuts (optional, did not use)
Method:
1.
Preheat oven to 350° F.
2.
In a small saucepan melt
butter with coffee granules over low heat until granules are completely
dissolved. Remove pan from heat and let cool to about room temperature.
3.
Sift together flour,
cocoa, baking soda and salt in a medium bowl and set aside. Beat butter
mixture, sugar, brown sugar and vanilla in a a large bowl. Beat at medium speed
with an electric mixer until creamy. Beat in eggs. Gradually beat in the flour
mixture 1/3 at a time, beating at low speed just until blended. Stir in Andes
Peppermint Crunch Baking Chips, chocolate chunks and nuts.
4.
Drop rounded tablespoons
of dough 2 inches apart onto an ungreased or parchment lined baking sheet. Bake
for 10-12 minutes. Let rest on baking sheet for 1 minute then transfer to wire
racks to cool completely. (Baked 9 min and 15 sec)
Yield:
Make approximately 4 dozen cookies.
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