Triple Chocolate Holiday Cookies
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.
Ingredients
- 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
Instructions
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.
https://pamelasglutenfreerecipes.com/gluten-free/triple-chocolate-holiday-cookies/
Jim