So, I have no idea if you bake or not but hopefully if you don’t, you know someone who does! This is a recipe I came up with at Christmas about four years ago. These always go over big, especially with chocolate lovers. Feel free to play around with the recipe.
Peppermint Dark Chocolate Christmas Cookies
1 cup raw sugar(also known as turbinado or caster sugar)
2 sticks of unsalted butter, softened(or salted if you prefer)
5-10 oz peppermint dark chocolate bar(depending on how chocolately you would like the cookies to be) chopped or broken into pieces
1-2 cups of chopped walnuts or pecans, depending your taste(opt). I only had one cup of walnuts but I would have used closer to 1 ½ if I had more.
1 tablespoon vanilla extract - I always use real rather than artificial, there is a distinct difference in taste!
½ teaspoon of baking powder(if you only have baking soda just add a ¼ of a teaspoon more of salt)
Red,white, and/or green jimmys/sprinkles if you wish them to be decorated as Christmas cookies.
Preheat oven to 180°C / 350°F / Gas 4
Sift flour, baking soda, baking powder and salt into mixing bowl. Set bowl aside
With a hand held mixer cream butter or margarine and sugars together in a bowl. Add eggs, vanilla and beat until light and fluffy.
Add flour mixture and beat on low speed until thoroughly well mixed. Stir in chocolate and pecans stirring with a wooden spoon until well mixed.
Drop heaped teaspoonfuls onto prepared baking sheets. Bake for about 15 minutes or until firm around the edge but still soft to the touch in the center.
Now whenever I make these, they come out a little brownie-like. But if you want them to be crisper, cook them longer and delete an egg! You can also use regular or a finer grain of sugar rather than the raw sugar.
If you want them to have a stronger mint taste, use peppermint extract instead of the vanilla. But use a little less than the vanilla, as mint extracts tend to be quite strong.
If you were prefer them to be vegan use margarine instead of butter, omit the eggs and use a ¼ cup of a good vegetable oil such as safflower or canola. Or even extra virgin olive oil. Not everyone likes olive oil in cookies but I think it goes well with dark chocolate.
If you happen to be allergic to chocolate, then I don’t know! Maybe a carob type substitute might work.
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