Easy making recipe Chocolate Peppermint Slice and Bake Cookies with 10 ingredients and 9 stages of easy cooking, which is bouncy delicious.
Without fail recipe ultimate Chocolate Peppermint Slice and Bake Cookies easy, tasty, practical.
Good Morning every body, at this time you can cook recipe Chocolate Peppermint Slice and Bake Cookies with 10 ingredients and 9 steps. Below this is how to cook, please observe carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 10 ingredients and 9 stages of easy cooking Chocolate Peppermint Slice and Bake Cookies.
Ingredients for Chocolate Peppermint Slice and Bake Cookies
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Needed : all purpose flour, + extra for hands & work surface.
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Needed : unsweetened natural cocoa powder.
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Needed : salt.
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Needed : unsalted butter, softened to room temperature.
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Needed : granulated sugar.
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Needed : brown sugar.
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Needed : large egg, at room temperature.
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Needed : vanilla extract.
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Needed : peppermint extract.
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Prepare : baking bar semi-sweet chocolate, coarsely chopped.
If all material requirements Chocolate Peppermint Slice and Bake Cookies it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.
Process Cooking Chocolate Peppermint Slice and Bake Cookies
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In a large bowl, whisk together the flour, cocoa powder and salt. Set this aside..
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In a separate large bowl, either using a hand mixer or a stand mixer with the paddle attachment, beat the butter on med-high speed until smooth and creamy, about a minute or two. Then beat in the sugar until fluffy and combined. Beat in the egg, vanilla and peppermint extract. Use a rubber spatula to scrape the sides of the bowl as needed..
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Switch the mixer to low speed and add in the dry ingredients. Mix until just combined. Then flour your hands and a work surface lightly. Turn out the dough onto the floured surface and seperate the dough into two even amounts..
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Roll the dough into two seperate logs, roughly 8 inches in length and about 2 1/2 in in diameter. Wrap each log tightly in plastic wrap and place them in the fridge for at least 4 hours and up to 5 days. You could also freeze the dough logs at this point, for up to 3 months. To thaw, place them in the fridge overnight, then continue on with the baking process from there..
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When you're ready to bake, preheat the oven to 350°F. Line a couple of large baking trays with either parchment paper or silicone baking mats..
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Working one at a time, unwrap the dough log and slice into equally sized cookies. You should get about 11-12 per log..
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Place the cookies on the prepared baking sheet, about 2 inches apart from each other. Bake for 11-13 minutes. Allow them to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely..
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Once cooled, melt the 4 oz. semi-sweet chocolate according to its packages directions and drizzle over the top of each cookie. Allow the chocolate to set completely (about 30 or so minutes) before storing them..
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Store in an airtight container for up to 1 week..
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