Time to put polkagrisar into good use and turn them into chocolate cookies! I adapted the recipe from the delightfully named baking blog Bake Me Away – BMA’s Jessica, in turn, adapted her recipe from Joy the Baker, so this recipe is a textbook example of how bakers just can’t leave well enough alone.
Peppermint Chocolate Brownie Cookies
225 g bittersweet chocolate (70% cocoa solids)
45 g unsalted butter
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon peppermint extract
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup crushed peppermint candy (not too finely – it does melt!)
Melt the chocolate and butter on top of a double boiler. Set aside.
In a bowl, whisk together sugar and eggs.
Add in the chocolate & butter mixture and mix well.
Mix in the rest of the ingredients: vanilla and peppermint extracts, flour, baking powder, salt, and peppermint candy.
Cover and refrigerate the dough for about an hour.
Preheat oven to 170 C. Line a cookie sheet with parchment paper.
Shape dough into 1 inch balls (yay for cookies scoops!) and place on the cookie sheet, leaving a few inches between the balls. (You can fit about 12 per sheet)
Bake for 12-15 minutes.
Devour. Store cookies you did not devour in an airtight container to keep them soft.
Makes 36 delectably delicious cookies.