These fudgy cookies have a super chocolaty and extremely minty flavour without being overwhelming. Be sure the dough is well chilled before slicing the cookies to help them keep their round shape.
- Portion size 55 servings
- Credits : Canadian Living: Holiday 2012
- 8 oz semisweet chocolate chopped
- 3/4 cups unsalted butter cubed
- 1 1/4 cup granulated sugar
- 2 eggs
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1/2 cup whipping cream (35%)
- 8 oz good-quality 70% dark chocolate finely chopped
- 2 teaspoons peppermint extract
MethodIn large heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally, until smooth. Remove from heat. Beat in sugar; beat in eggs, 1 at a time. Whisk together flour, baking powder and salt; stir into chocolate mixture. Refrigerate until firm, about 1 hour.
Roll by rounded 1 tsp into balls; place, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets.
Bake in 350ºF (180ºC) oven until firm to the touch and no longer shiny, 8 to 10 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 5 days.)
Peppermint Ganache: In small saucepan, bring cream just to boil. Remove from heat; stir in chocolate until smooth. Stir in peppermint extract; let cool to room temperature.
Spoon or pipe about 1 tsp of the ganache onto flat side of half of the cookies; sandwich with remaining cookies, pressing lightly to push ganache to edge. Refrigerate on baking sheets until ganache is set, about 10 minutes. (Make-ahead: Refrigerate in airtight container for up to 5 days. Let come to room temperature before serving.)
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 7 mg
- Sugars 8 g
- Protein 1 g
- Calories 109.0
- Total fat 7 g
- Potassium 54 mg
- Cholesterol 16 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
- Iron 6.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 3.0