Chocolate-Mint Thumbprint Cookies
14 ingredients
1 steps
Ingredients
- 2 ounces bittersweet chocolate, chopped
- 2 ounces mint chocolate, chopped
- 1 12 cups all-purpose flour
- 12 cup unsweetened dutch process cocoa
- 34 teaspoon salt
- 1 cup unsalted butter, softened
- 13 cup granulated sugar
- 2 tablespoons dark brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla
- 1 cup turbinado sugar (coarse sugar for rolling cookies in)
- 3 ounces white chocolate, chopped
- 3 tablespoons heavy cream
- 12 teaspoon peppermint extract
Directions
-
1["In a microwave-safe bowl, melt the bittersweet and mint chocolates at 30 second intervals until nearly melted.", "Whisk until smooth, then let cool.", "In a medium bowl, whisk the flour with with the cocoa and salt.", "In the bowl of a standing electric mixer fitted with the paddle, beat the butter until creamy.", "Add the granulated sugar and brown sugar and beat at medium-high speed unti light and fluffy, about 3 minutes.", "Beat in egg yolks and vanilla.", "Scrape the chocolate into the mixer and beat just until incorporated.", "Add the dry ingredients and beat on low speed, scraping down the sides of the bowl occasionally, until smooth.", "Transfer the dough to a sheet of plastic wrap and pat it into a 7\" disc.""
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