Ingredients:
2 3/4 (390g) cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar
1 1/2 cups (320g) granulated sugar
1 cup (8 oz) unsalted butter, softened
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 tsp peppermint extract
2 1/2 cups (15 oz) white chocolate chips
2 1/2 Tbsp (30g) shortening
1/3 cup (60g) peppermint bits or finely crushed candy
canes
Directions:
For the cookies:
Preheat oven to 350
degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar
for 20 seconds, set aside.
In the bowl of an
electric stand mixer fitted with the paddle attachment, cream together sugar
and butter until combined. Mix in egg then mix in egg yolk, vanilla and
peppermint extract. With mixer set on low speed slowly add in dry ingredients
and mix just until combined (dough with will thick, so stop mixer and mix by
hand to get flour at bottom if needed).
Scoop dough out 1 1/2
Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet
lined with parchment paper or a silicone liner, spacing cookies 2-inches apart
(chill dough balls that aren't currently baking in refrigerator on plates).
Bake in preheated oven 10 - 11 minutes (cookies should appear slightly
under-baked). Remove from oven and allow to rest several minutes then transfer
to a wire rack to cool completely.
For the coating:
Place chocolate chips and
shortening in a medium microwave safe bowl and heat in microwave on 50% power
in 20 second intervals, stirring well between intervals until melted and
smooth. Dip half of cooled cookies in white chocolate allowing excess to run
off (or slide bottom slightly along edge of bowl) then transfer to wax paper
and immediately sprinkle with peppermint bits. Allow to set at room temperature
or in refrigerator. Store in an airtight container at room temperature.
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