When Holiday baking, don’t you feel you have to raise the bar a bit? Everyday oatmeal craisin cookies, while good, feel like a Monday morning snack. banana bread, a great accompaniment to a bagged lunch. Even my best lemon ricotta cheesecake, which is a favorite for dinner parties, just doesn’t feel special enough.
So, I made these Triple Chocolate Cookies with Peppermint Candy Cane sprinkles. Made with three kinds of chocolate: melted bittersweet chocolate, a hefty dose of really good dark cocoa powder, and handfuls of bittersweet chocolate chips.
To make them festive, a sprinkle of crushed candy canes. Really what other time of the year would you purchase candy canes, much less cook with them?
They practically scream Christmas!
Happy Holidays to all.
- 2/3 cups bittersweet chocolate chips
- 5 ounces bittersweet chocolate, I used 70% cocoa
- 4 Tbsp unsalted butter, room temperature
- 2/3 cups dark brown sugar
- 1 cup buckwheat flour
- 3 Tbsp cocoa powder, unsweetened
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 eggs, directly from fridge not room temperature
- 3-4 peppermint candy canes for garnish
Preheat your oven to 350, line 2 baking sheets with parchment paper.
Measure out the chocolate chips and place in fridge to keep cold.
Using either the microwave at 30 second intervals, or a pan or bowl set over boiling water to melt the bittersweet chocolate, then set aside to cool slightly.
In a medium bowl mix the buckwheat flour, cocoa powder, baking soda, and salt, set aside.
Using stand or hand held mixer cream together the butter and brown sugar for approx. 3 minutes.
Add vanilla, then eggs one at a time until incorporated.
Drop by rounded teaspoons onto parchment paper, add some crushed candy canes.
Bake for 8-10 mins, they will look somewhat undercooked that's okay.
Let sit on sheet pan for 10 mins, then move to cooling rack to cool completely.