Peppermint Double Fudge Cookies
Rich deep double chocolate cookies filled with mint chocolate and topped with a candy cane sprinkle crunch for the perfect Christmas treat. Have it together with a glass of milk or if you're feeling dangerous, some hot chocolate.
Servings: 6 cookies
Calories: 270kcal
Ingredients
- 130 g (1 cup) all purpose flour sifted
- 30 g (¼ cup + 2 tbsp) unsweetened cocoa powder sifted
- ½ tsp baking powder
- ¼ tsp salt
- 120 g (¾ cup) tablea/dark chocolate/semisweet chips
- 35 mL (3½ tbsp) olive oil
- 140 g (⅔ cup) white sugar
- 80 mL (⅓ cup) water
- 80 g (½ cup) mint chocolate chopped
- 12-15 g candy canes/peppermint candies i used 1 regular sized candy cane
- additional sea salt for sprinkling
Instructions
- Preheat oven to 355°F (180°C) and line two or one large baking sheet with parchment paper or silpat. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
- Place a small pot on the stove and bring the water and sugar to a simmer. Cooking until the sugar is fully dissolved. Making sure not to caramelize the sugars or let the water evaporate too much. We only want to create a clear syrup, nothing more.
- Meanwhile, using the double broiler method or a microwave on high following 30 second increments, melt the chocolate and olive oil stirring continuously. Once the chocolate has fully melted, stream in the slightly warm sugar syrup into the chocolate then pour this into your flour mixture. Stir until incorporated. You can add in your chocolate chunks now, although they will melt a bit since the batter is warm. I don't mind this but if you do, wait a few minutes for the batter to cool down or sprinkle the chocolate over the shaped dough right before baking.
- Using a cookie scoop, transfer the cookie dough to the lined pans, weighing each scoop so that each cookie weighs 100g. Leave a 1½-inch gap between each cookie and flatten them slightly (they will not spread much). Sprinkle some crushed candy cane over each cookie then bake for 10-15 minutes or until the cookies have set (keeping in mind that the cookies will continue to bake as they cool on the pan, I usually remove at the 10 minute mark). Sprinkle with some sea salt, grab a glass of milk and enjoy!
Notes
*You can use other neutral tasting oils in place of the olive oil. I just like the richness that olive oil adds to chocolate baked goods.
*No need to chill the cookie dough. It solidifies quite quickly once it's been mixed so I recommend scooping and baking immediately.
Recipe adapted from the Loopy Whisk