Peppermint Mocha Cookie #christmas #cookie

Hey Monday! I returned in Philly after a quick trip to Texas to tour my book. I'm all done for 2015. What is the trip. Or I have to say, 10 trips. This week I sleep in, stay in pajamas, get back to running routine (can I walk in my PJs ???), decorate Christmas trees, and baking Christmas cakes until I'm tired of baking Christmas cookies. Which ever.



I am very excited to be home that I will miss Judas instead of walking Judas. A little song should sing like we missed down the road too? My neighbor is poor. This post is weird. I will put the wine now. So what is new with you? What did you bake this weekend?

Before I left Texas last week, I made several new cake recipes to share in my Christmas cookie Koes Endang. First this week I warmed the soul of the peppermint mocha cookie. Just like the actual peppermint mocha, but it's better. Because they are cookies. That you can eat with you is actually peppermint mocha and is truly a queen (or king!) Peppermint mocha p.
Material:

  • 1/2 cup (115g) unsalted butter, softens to room temperature
  • 1/2 cup (100g) of sugar
  • 1/2 cup (100g) eat light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of peppermint extract
  • 1 cup (125g) of flour (spoon & flattened)
  • 1/2 cup + 2 tablespoons (53g) of natural unsweetened cocoa powder
  • 1 teaspoon of baking soda
  • 2 teaspoons of espresso powder or 1 tablespoon of instant coffee granules
  • 1/8 teaspoon of salt
  • 1 cup (180g) mini or regular size Semi-sweet chocolate chip
  • 8 ounces of brown white, roughly chopped
  • 3 large candy canes, crushed

Direction:

  1. In a large bowl that uses a handheld mixer or stand mixer equipped with attachment paddles, shake the butter for 1 minute at medium speed until it is completely smooth and soft. Add sugar and sugar and beat at medium high speeds until it expands and is light in color. Beat eggs, vanilla and peppermint extract at high speed. Scrape down the sides and bottom of the bowl needed.
  2. In a separate bowl, shake the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. At low speed, slowly mix into wet material until combined. Cake dough will be quite thick. Switch to high speed and beat in chocolate chips. The cake batter will stick. Cover the dough tightly with aluminum foil or plastic wrap and cool for at least 3 hours and up to 3 days. Cold is mandatory for this cake batter. I always cold me last night.
  3. Remove the cake mixture from the refrigerator and allow it to sit at room temperature for 20 minutes - if the cold cake mixture is longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes baking dough easier for spoons and roll.
  4. Preheat the oven to 350 ° F (177 ° C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  5. Spoon and roll the dough ball, about 1.5 tablespoons of each batter, into a ball and place on the baking sheet.
  6. Bake the cake for 8-9 minutes. My oven has a hot spot and you might be too-so make sure to rotate the pan once during roasting. Baked cookies will look very soft in the centers when you remove them from the oven. Let it cool for 5 minutes on a cookie sheet. They will be a little deflated when you let them cool. Transfer to the cooler of the rack to cool completely.
  7. Melt chocolate in a chopped white double boiler or (be careful!) Using a microwave. For microwaves, place white chocolate in a medium heat resistant bowl. Melt in 15 second increments, stirring after each increase until it is completely melted and smooth. Dip each fully cooled cookie halfway into white chocolate and place it into parchment or baking baking mat-lined baking pan. Sprinkle crushed candy sticks over chocolate. Repeat with the remaining cookies cooled. Place the pan into the refrigerator to help arrange the chocolate. After setting, enjoy!

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