Katie Lee Biegel took the flavors of her favorite seasonal drink – the peppermint mocha latte – and turned it into a cookie.
“With a hint of espresso and the cool taste of chopped candy, they are the essence of holiday flavor,” says the celebrity chef. (If you are baking with children, the recipe can be made without espresso.)
The co-founder of Kind of Wild Wines adds that her recipe is “a special double chocolate treat” and “the perfect addition to the holiday dessert table.”
Although the cookies aren’t too hard, it’s important not to overdo it. “Sifting the dry ingredients will give a better texture,” says Biegel. “Refrigerating the cookies helps keep the dough from spreading too much during baking, for more even baking.”
The best cookie recipes that will sweeten your holidays
Peppermint Mocha Cookies by Katie Lee Biegel
2 cups (8½ oz.) all-purpose flour
⅓ cup unsweetened cocoa powder
1½ teaspoons instant espresso powder
½ teaspoon baking powder
½ teaspoon of baking soda
½ teaspoon kosher salt
½ cup (4 oz.) unsalted butter, at room temperature
2⁄3 cup packed dark brown sugar
2⁄3 cup granulated sugar
2 large eggs, room temperature
1 teaspoon of pure vanilla extract
8 oz. (at least 60% cocoa) chopped dark chocolate
1 cup coarsely chopped candies
1. Sift the flour, cocoa powder, espresso powder, baking powder and baking soda into a medium bowl. Whisk in the salt and set aside.
2. Beat the butter, dark brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium to high speed until light and fluffy, 3 to 4 minutes. Reduce speed to medium and add eggs, one at a time, and vanilla, beating until combined, about 1 minute.
3. Reduce speed to low and gradually add flour mixture, mixing until mixture is combined, about 1 minute. Do not mix too much. Remove the bowl from the mixer and use a rubber spatula to mix in the chocolate and chopped candies. Cover with plastic wrap and leave in the refrigerator for at least 1 hour or at most overnight.
4. Preheat oven to 350° with racks in the upper third and lower third. Line 2 large rimmed baking sheets with parchment paper. Using a 1-oz. (2 Tbsp.) cookie scoop, scoop 6 balls of dough evenly onto each baking sheet 3 inches apart, pushing any exposed candy pieces back into the dough.
5. Bake in the preheated oven until the cookies are set in the center, rotating the pans halfway through baking, 10 to 12 minutes. Remove from oven; cool in pans for 10 minutes, then transfer to cooling racks to cool completely, about 20 minutes. Repeat with the remaining dough.
Make: 24 Active Time: 25 minutes Total Time: 2 hours, 5 minutes
Categories: Trends
Source: HIS Education