cookies » Living Lou

Chocolate Peppermint Cookies

I have so much baking to do over the next few days. I have to get my Holiday cookies out to friends and neighbors and guess what, I only have one type of dough in the freezer right now and it’s these Chocolate Peppermint Cookies. Much of this weekend is going to be devoted to baking…even though I haven’t finished my Christmas shopping yet. Woops. I’m kind of behind, jut a little. I’ve been off school for almost two weeks now, but last week was spent with 14 hour days helping shoot a movie on the Toronto Island, so as you can imagine, barely any baking, or shopping got done.

The Holidays are just a really busy time, I planned on getting so many recipes and photos done, but I’ve found myself seriously falling behind. But that’s OK. There are friends to see, shopping to do, movies to watch, books to read, the list goes on and on.

And then there’s this little thing called writer’s block. Perhaps it’s more of a mental burnout after an absolutely exhausting semester at school. Maybe it’s frustration with things and people that I can’t change. Maybe it’s a last minute rush to meet my goals for 2012, but whatever it is, inspiration, stories…words are not easy to come by.

These Chocolate Peppermint Cookies are kind of like the amazing thin mint girl guide cookies, except they’re not quite as crunchy. I’ve always loved the combination of chocolate and mint or chocolate and peppermint so those two in a cookie form is just divine. What I love about these cookies is that they’re not too sweet but you get a nice sweetness from the white chocolate on top.

Chocolate Peppermint Cookies (makes about 4 dozen)

Ingredients

1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter
2/3 cup sugar
2 eggs
1 tsp vanilla extract
1 cup white chocolate chips, melted for drizzling
Crushed candy canes, optional

Directions

Begin by sifting together the flour, cocoa powder, baking powder, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla, one at a time, beating well after each addition.

Next, slowly beat in the dry ingredients.

Shape dough into two disks and cover in plastic wrap. Freeze for one hour.

Preheat oven to 325 and line two baking sheets with parchment paper.

Roll out dough to 1/8 of an inch thick on a well floured surface. Using a small, round cookie cutter (I couldn’t find mine, so I used a shot glass!) cut the dough into round cookies. Place on the baking sheet.

Bake for 9-11 minutes, cookies should feel dry to the touch.

Allow them to cook before drizzling with melted chocolate. I found using a squeeze bottle, like the ones made by Wilton worked really well for decorating these cookies. If you are sprinkling with crushed candy canes, be sure to sprinkle before the chocolate has dried!

Hope your Christmas preparations are going well, these cookies will be perfect for Santa.

- Lou

Chocolate Ginger Molasses Cookies

It’s December which means three things; cookies, holidays and unfortunately, exams. This is how it works, I bake (and devour) an insane amount of cookies during exams – these Chocolate Ginger Molasses Cookies are a result of those stress induced baking sessions. Then the holidays come and I’m all cookie-d out, but I power through and bake (and eat) more cookies. Then, January hits and I don’t want to see a cookie for two months – which is helpful for my annual “time to get healthy” New Year’s resolution.

Back in October (2 months ago already – wow!) I hinted at some holiday recipes on Instagram and well, I can finally share them with you. I created three recipes for a favourite online magazine of mine, Sweet Lemon Magazine. You can find the recipes for Cozy Hot Cocoa, Flourless Chocolate Cake and Apple Cranberry Bundles in my feature A Girls Night In For the Holidays on pages 122-124.

And here’s a little behind-the-scenes from my shoot for Sweet Lemon! That’s me on the left, Sophie (who was really wanting some Cozy Hot Cocoa) and my lovely mother. Also, I’ll be blogging for Sweet Lemon as a resident foodie over on their Zesty Digest Blog – check me out!

Back to the Chocolate Ginger Molasses Cookies, they were a pre-exam creation. They are a take off of my favourite Ginger Molasses Cookies and my favourite cookbook, The Flavor Bible, says ginger and chocolate go together really well. Like Audrey Hepburn and Gregory Peck in Roman Holiday, so I knew I had to try out this combination. What I love about these cookies is that first you taste the chocolate and then there is a hint of ginger and molasses, which becomes even more flavorful and is the perfect aftertaste. If there is one cookie to make this holiday season, it’s definitely these Chocolate Ginger Molasses Cookies.

Chocolate Ginger Molasses Cookies (makes around 40)
Recipe by Lou

Ingredients

2 cups all-purpose flour
2 tbsp cocoa powder
2 teaspoons ground ginger
2 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 scant teaspoon salt
3/4 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar + 3 tbsp for rolling dough
1 egg
1/4 cup molasses
1 tsp vanilla
1 cup chocolate chips

Directions

Preheat oven to 325.

Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves and salt.

In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and sugars together until light and fluffy, about 2-4 minutes. Add egg, molasses and vanilla. Beat until combined.

In two additions, beat in the flour mixture. Finally, stir in chocolate chips.

Roll dough into 1 1/2 inch balls and coat in sugar. Refrigerate for 15 minutes before baking.

Bake for 10-12 minutes until the surfaces are slightly cracked. Let cool for 5 minutes then remove to a wire rack to finish cooling.

Let me know if you try the recipe.

- Lou

Chocolate Orange Snow Caps

Why am I posting a Christmas cookie in September?

“You do know that it’s Labour Day?” – Yes, I am aware.

It’s obviously because I’m so excited for Christmas break already!

Just kidding, classes haven’t even started yet – that excitement would be a little bit premature.

So why else would I be posting a Christmas cookie in September? For a contest of course, so bear with me, or bookmark this recipe and look back on it come December.

Have you ever had a Terry’s Chocolate Orange? You know, the ones you smash to get them to fall open and then you can devour the little slices of orange flavoured chocolate? That was my inspiration for these Chocolate Orange Snow Caps. I’ve always loved the look of Chocolate Snow Caps, but wanted something a little bit more unique and festive for the holidays. I personally find that the flavour combination of chocolate and orange to be extremely festive and delicious.

Chocolate Orange Snow Caps (makes 18-20 cookies)
Recipe by Lou

Ingredients

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/8 tsp salt
zest of 1 small/medium sized orange
6 tbsp of butter, at room temperature
1/2 cup sugar
1 egg, at room temperature
4 oz bitter sweet or semi sweet chocolate
1 tbsp milk
1/3 cup of icing sugar

Directions

Begin by melting chocolate in a small bowl over a pot of boiling water. Set aside to cool.

In a medium sized bowl, sift together flour, cocoa powder, baking soda and salt.

Whisk the orange zest into the dry ingredients.

In a large bowl or using the stand mixer, cream the butter and brown sugar until light and fluffy.

Beat in the egg until fully mixed into the mixture. Next, beat in the chocolate.

Fold in the dry ingredients until the dry ingredients are somewhat combined with the wet ingredients. Add 1 tbsp of milk to aid the process. Dough will be wet.

Remove dough to a piece of plastic wrap and shape into a disk, chill in the refrigerator for 35-45 minutes. Meanwhile, preheat oven to 350 and line two baking sheets with parchment paper and prepare a bowl with your icing sugar.

Remove dough from fridge and pinch of dough and shape into 1-inch balls – I used a cookie scoop as it made them more uniform in size. Roll the balls in the sugar coating and place on cookie sheet about 2 inches apart. The cookies will spread during baking.

Bake for 10-12 minutes or until the cookies have spread and are cracked on top. The cookies will be soft to the touch. Allow them to cool completely before sampling.

I hope you enjoy these Chocolate Orange Snow Caps.

- Lou