RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6840
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| Recipe Name: |
Peppermint Mocha Cookies - Copy - Copy |
| Source: |
Unknown |
Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 18
Each
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
8 Ounce(wt)s chocolate, white baking
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Directions:
In a mixer, beat the butter for 1 minute on medium high speed until completely smooth and creamy. Add the sugars and continue beating until fluffy and light in color. Beat in egg and extracts on high speed. Scrape down sides of bowl as needed.
On low speed, slowly whisk the flour, cocoa powder, baking soda, espresso powder and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The dough will be quite thick. Switch to high speed and beat in the chocolate chips. The dough will be sticky. Cover tightly with plastic wrap and chill for at least 3 hours and up to 3 days. Best if chilled overnight.
Remove dough from refrigerator and allow to sit at room temp for 20 minutes.
Preheat oven to 350. Line 2 large cookie sheets with parchment. Set aside.
Scoop and roll balls of dough, 1.5 Tablespoons of dough, and place on baking sheets.
Bake for 8-9 minutes, rotating pans for even cooking. Cookies will look very soft in the centers. Allow to cool for 5 minutes on the sheets. They will slightly deflate as they cool. Transfer to cooling rack to cool completely.
Melt the chopped white chocolate in a double boiler (or carefully in a microwave - melt in 15 second increments stirring after each) . Dip each completely cooled cookie half-way into the chocolate and place onto a parchment (or silicone) lined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Place cookies in refrigerator to help the chocolate set. |
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| Nutrition per Serving: |
| Calories: |
-2 |
Total Carbs: |
-1.5 |
Net Carbs: |
-1.0 |
| Cholesterol: |
-0.3 |
Fat: |
-1.0 |
Protein: |
-1.00 |
| Fiber: |
-0.50 |
Sodium: |
-1.34 |
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