Ingredients: |
Ingredients: For Cookies:
2 1/2 cups all-purpose flour
1teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chunks or chips
For Ganache:
16 ops semi-sweet chocolate, chopped
1 cup heavy cream
1 cup crushed candy cane pieces
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Directions: |
Directions:1. Preheat oven to 350*. Line a baking sheet with parchment or silat baking sheet. Set aside.
2. In medium bowl, whisk together flour, baking soda, sea salt and cocoa. Set aside.
3. With a mixer, cream butter and sugars together till smooth. Add the eggs one at time. Next, add the vanilla and mix till combined.
4. Gradually add the flour mixture and beat till just combined. Stir in the chocolate chunks or chips. Scoop the dough into rounded tablespoons and place on prepared baking sheet 2 inches apart. Bake cookies for about 10 minutes or until cookies are set but still soft in the center. Please do not overtake. Remove from oven and let sit on baking sheet for about 3 minutes. Move to cooling rack and cool completely.
5. While cookies are cooling, make the ganache. Add the chocolate to a large bowl. Heat the cream in a small saucepan over medium heat and heat just until it bubbles around the edges of the saucepan. Remove front the heat and pour it over the chocolate. Let the mixture stand for 30 - 45 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1 - 2 minutes.
6. Lay out a large sheet of parchment paper or wax paper. Dip the cookies, halfway, into the warm ganache. Place the dipped cookies on the paper. Sprinkle with candy cane pieces, or really your favorite seasonal topping for that matter. Let cookies cool until ganache hardens, about 2 hours. |
This recipe for Chocolate Peppermint Ganache Cookies is from