Even if you’re not a big cook or baker I am going to go ahead and guess that the words “holiday” and “baking” will appear in your vocabulary at some point before you change your calendar page from December to January.
No matter what holidays you celebrate, cookies bring a smile to anyone’s face – especially when they’re packed with seasonal flavors like peppermint, almonds and cranberries.
My current favorite cookie is one that I invented on a whim when my friend Jennifer sent me a stash of flavored Starbucks VIA, which is quite possibly my favorite product ever invented.
These cookies are perfect for grown-ups, but kids with a taste for coffee might like them too.
Eaten warm from the oven, they have a soft texture, almost like a fudge brownie but as they cool, they will turn to a more cake-like consistency.
If you need a dessert or homemade hostess gift to bring to a holiday party, serve a dozen of these cookies in a festive, silver tin lined with parchment paper.
With a touch of mocha, hints of peppermint extract and of course, the rich chocolate you crave throughout the holiday season, these cookies will be sure to land you on everyone’s “nice list” next year.
- ⅓ cup all-purpose flour
- ¼ teaspoon baking powder
- 6 ounces 99 percent unsweetened chocolate, chopped coarsely (I used Scharffen-Berger)
- 4 Tablespoons unsalted butter
- 2 large eggs, room temperature
- 1⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 packet Starbucks Mocha VIA (or 1 ½ teaspoons finely ground coffee beans)
- 1 teaspoon pure vanilla extract
- ½ Teaspoon pure peppermint extract
- ¾ cup Hershey’s Candy Cane Kisses, finely chopped
- Line two baking sheets with parchment paper and prepare with cooking spray. Preheat the oven to 350 degrees. In a small bowl, stir together flour and baking powder.
- Place the chocolate and butter in the top of a double boiler and set over gently simmering water. Stir occasionally until the chocolate has melted and is smooth. Take extra care to make sure chocolate does not burn.
- In the bowl of a stand mixer fitted with paddle attachment (or in a medium bowl, using a hand mixer) combine the eggs, sugar, salt, coffee, vanilla and peppermint and beat on medium for 10 to 12 minutes or until batter is thick and fluffy.
- Reduce speed to low, add the chocolate mixture and mix for two to three minutes, until ingredients are fully incorporated. Fold in the peppermint candy and drop the dough by heaping tablespoons onto the lined baking sheets. Bake for about 10 to 12 minutes or until cookies have a glossy finish and begin to crack.