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Photo: Jacob Fox
Active Time:40 minsTotal Time:2 hrs 30 minsServings:48Jump to Nutrition Facts
Active Time:40 minsTotal Time:2 hrs 30 minsServings:48
Active Time:40 mins
Active Time:
40 mins
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:48
Servings:
48
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3 ¾cupsbittersweet chocolate chips (22 ounces), divided7tablespoonsunsalted butter, sliced½cupcanola oil2teaspoonspeppermint extract1cupall-purpose flour1cupwhole-wheat flour2teaspoonsbaking powder½teaspoonsalt1cupgranulated sugar4large eggs1cupconfectioners' sugar½cupcrushed peppermint candy
Cook Mode(Keep screen awake)
Ingredients
3 ¾cupsbittersweet chocolate chips (22 ounces), divided
7tablespoonsunsalted butter, sliced
½cupcanola oil
2teaspoonspeppermint extract
1cupall-purpose flour
1cupwhole-wheat flour
2teaspoonsbaking powder
½teaspoonsalt
1cupgranulated sugar
4large eggs
1cupconfectioners' sugar
½cupcrushed peppermint candy
DirectionsCombine 2 3/4 cups chocolate chips, butter and oil in a large microwave-safe bowl. Microwave on High, stirring every 30 seconds, until melted, about 2 minutes. Stir in peppermint extract. Let cool for 10 minutes.Meanwhile, whisk all-purpose flour, whole-wheat flour, baking powder and salt in a small bowl.Combine granulated sugar and eggs in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until light in color and the volume has doubled, about 3 minutes. Using a flexible spatula, fold in the cooled chocolate mixture, then the flour mixture. Fold in the remaining 1 cup chocolate chips, being careful not to overmix. Refrigerate for at least 1 hour and up to 4 days.Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.Place confectioners' sugar in a small bowl. Working in batches, scoop balls of dough, about 1 1/2 tablespoons each, and roll in the sugar. Arrange 12 cookies on each of the prepared pans. Dust your palm with confectioners' sugar and flatten the cookies to a 1/2-inch thickness. Sprinkle with candy. Refrigerate the remaining dough while the first batch bakes.Bake the cookies, switching the positions of the pans halfway through, until firm on the outside, 15 to 20 minutes. Let cool on the pans for 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.To make aheadRefrigerate dough (Steps 1-3) for up to 4 days. Or freeze unbaked cookies in a single layer until solid, then transfer to a sealable plastic bag and freeze for up to 1 month. Store baked cookies airtight for up to 2 days.EquipmentParchment paperOriginally appeared: EatingWell Magazine, December 2021
Directions
Combine 2 3/4 cups chocolate chips, butter and oil in a large microwave-safe bowl. Microwave on High, stirring every 30 seconds, until melted, about 2 minutes. Stir in peppermint extract. Let cool for 10 minutes.Meanwhile, whisk all-purpose flour, whole-wheat flour, baking powder and salt in a small bowl.Combine granulated sugar and eggs in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until light in color and the volume has doubled, about 3 minutes. Using a flexible spatula, fold in the cooled chocolate mixture, then the flour mixture. Fold in the remaining 1 cup chocolate chips, being careful not to overmix. Refrigerate for at least 1 hour and up to 4 days.Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.Place confectioners' sugar in a small bowl. Working in batches, scoop balls of dough, about 1 1/2 tablespoons each, and roll in the sugar. Arrange 12 cookies on each of the prepared pans. Dust your palm with confectioners' sugar and flatten the cookies to a 1/2-inch thickness. Sprinkle with candy. Refrigerate the remaining dough while the first batch bakes.Bake the cookies, switching the positions of the pans halfway through, until firm on the outside, 15 to 20 minutes. Let cool on the pans for 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.To make aheadRefrigerate dough (Steps 1-3) for up to 4 days. Or freeze unbaked cookies in a single layer until solid, then transfer to a sealable plastic bag and freeze for up to 1 month. Store baked cookies airtight for up to 2 days.EquipmentParchment paper
Combine 2 3/4 cups chocolate chips, butter and oil in a large microwave-safe bowl. Microwave on High, stirring every 30 seconds, until melted, about 2 minutes. Stir in peppermint extract. Let cool for 10 minutes.
Meanwhile, whisk all-purpose flour, whole-wheat flour, baking powder and salt in a small bowl.
Combine granulated sugar and eggs in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until light in color and the volume has doubled, about 3 minutes. Using a flexible spatula, fold in the cooled chocolate mixture, then the flour mixture. Fold in the remaining 1 cup chocolate chips, being careful not to overmix. Refrigerate for at least 1 hour and up to 4 days.
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
Place confectioners' sugar in a small bowl. Working in batches, scoop balls of dough, about 1 1/2 tablespoons each, and roll in the sugar. Arrange 12 cookies on each of the prepared pans. Dust your palm with confectioners' sugar and flatten the cookies to a 1/2-inch thickness. Sprinkle with candy. Refrigerate the remaining dough while the first batch bakes.
Bake the cookies, switching the positions of the pans halfway through, until firm on the outside, 15 to 20 minutes. Let cool on the pans for 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.
To make ahead
Refrigerate dough (Steps 1-3) for up to 4 days. Or freeze unbaked cookies in a single layer until solid, then transfer to a sealable plastic bag and freeze for up to 1 month. Store baked cookies airtight for up to 2 days.
Equipment
Parchment paper
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)169Calories10gFat18gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
