View attachment 334826
INGREDIENTS:
For the white chocolate chips:
3 oz (85g) white chocolate, finely chopped
1/4 tsp pure peppermint extract
For the cookie dough:
3/4 cup (105g) all-purpose flour
1/3 cup (28g) Dutch-process cocoa powder
3/4 tsp baking powder
1 large egg
1/2 cup (100g) granulated sugar
1/2 tsp vanilla extract
1/8 tsp salt
1/3 cup (75g) butter, melted and cooled
For rolling:
1/2 cup (100g) granulated sugar
1 cup (125g) icing sugar
INSTRUCTIONS:
1.To make the chocolate chips, melt the white chocolate gently in the microwave or over a double boiler until just melted. Try not to over heat it - I pull it off the heat when there are still a few unmelted pieces left and let the residual heat melt them down with stirring.
2. Stir in peppermint extract and pour the chocolate over a piece of parchment paper on a baking tray or a dish. Refrigerate until set and then chop into little pieces.
3. To make the cookie dough, sift flour, cocoa powder and baking powder into a medium bowl. Whisk to blend evenly and set aside.
4. In another medium bowl, combine egg, sugar, vanilla and salt and whisk vigorously until pale and thick. Whisk in melted butter. 5. Stir in flour mixture gently until mostly combined and then fold in chopped white chocolate. The dough will be very soft and sticky.
6. Cover and refrigerate for at least 2 hours.
7. Preheat your oven to 350°F. Line two large baking trays with parchment paper.
8. Scoop heaped tablespoons of chilled dough and roll into smooth balls. Roll each ball first in granulated sugar and then in icing sugar so that they are well coated.
9. Place balls onto prepared baking sheets, spacing them 2 inches apart. Bake for 8-10 minutes until puffed and cracked. They should still be soft in the center when ready and will set upon cooling.
10. Transfer tray to a wire rack to cool.
INGREDIENTS:
For the white chocolate chips:
3 oz (85g) white chocolate, finely chopped
1/4 tsp pure peppermint extract
For the cookie dough:
3/4 cup (105g) all-purpose flour
1/3 cup (28g) Dutch-process cocoa powder
3/4 tsp baking powder
1 large egg
1/2 cup (100g) granulated sugar
1/2 tsp vanilla extract
1/8 tsp salt
1/3 cup (75g) butter, melted and cooled
For rolling:
1/2 cup (100g) granulated sugar
1 cup (125g) icing sugar
INSTRUCTIONS:
1.To make the chocolate chips, melt the white chocolate gently in the microwave or over a double boiler until just melted. Try not to over heat it - I pull it off the heat when there are still a few unmelted pieces left and let the residual heat melt them down with stirring.
2. Stir in peppermint extract and pour the chocolate over a piece of parchment paper on a baking tray or a dish. Refrigerate until set and then chop into little pieces.
3. To make the cookie dough, sift flour, cocoa powder and baking powder into a medium bowl. Whisk to blend evenly and set aside.
4. In another medium bowl, combine egg, sugar, vanilla and salt and whisk vigorously until pale and thick. Whisk in melted butter. 5. Stir in flour mixture gently until mostly combined and then fold in chopped white chocolate. The dough will be very soft and sticky.
6. Cover and refrigerate for at least 2 hours.
7. Preheat your oven to 350°F. Line two large baking trays with parchment paper.
8. Scoop heaped tablespoons of chilled dough and roll into smooth balls. Roll each ball first in granulated sugar and then in icing sugar so that they are well coated.
9. Place balls onto prepared baking sheets, spacing them 2 inches apart. Bake for 8-10 minutes until puffed and cracked. They should still be soft in the center when ready and will set upon cooling.
10. Transfer tray to a wire rack to cool.
