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Renato Poliafito and Matt Lewis of Baked Bakery in Brooklyn make the perfect seasonal cookies! Now you have something to do with all of those leftover candy canes!
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CHOCOLATE PEPPERMINT THUMBPRINT COOKIES
NOTES If you want a perfect “thumbprint” in every cookie (and in order to avoid burning yourself), feel free to use a small dowel to make the initial indentation and subsequent one. Incidentally, for me, it makes the whole process slightly faster.
yield: about 40 cookies
2 ounces dark chocolate (60-70% cacao)
2 ounces of mint chocolate (or 2 ounces of Andes mint chocolate candies)
1 1/2 cups all purpose flour
1/2 cup dark unsweetened cocoa powder
3/4 teaspoon salt
8 ounces, 1 cup, 2 sticks unsalted butter, room temperature
1/3 cup granulated sugar
2 tablespoons dark brown sugar
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup coarse sugar (for rolling)
THUMBPRINT COOKIES
Melt the dark chocolate and mint chocolate together in a microwave or over a double boiler. Whisk until smooth, then set aside to cool
In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. Add the granulated sugar and the dark brown sugar and beat on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolks and vanilla and beat again until combined. Scrape the chocolate into the mixer and beat just until incorporated. Scrape down the sides and bottom of the bowl and add the flour mixture all at once. Beat on low speed, scraping the side of the bowl occasionally, until the dough is smooth. Transfer the dough to a sheet of plastic wrap and pat into a disk; wrap it up and refrigerate until chilled and firm (at least 30 minutes).
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Spread the coarse sugar in a shallow bowl.
With clean hands, form small even tablespoon sized (no lumps or cracks should appear in the dough ball) dough balls. Roll each dough ball in the coarse sugar and place on the baking sheet. Use your thumb or a small dowel to make an indentation into the center of the cookie. Bake for 10 minutes, remove the sheet from the oven and use your thumb to make the indentation more visible. Place the sheets back in the oven and bake for another 4-5 minutes. (Note: these are the type of cookies that can overbake very quickly, pull them out at the first signs of “cracking”). Transfer cookie sheets to cooling rack and cool completely.
WHITE CHOCOLATE FILLING
3 ounces good quality white chocolate, coarsely chopped
3 tablespoons heavy cream
1/2 teaspoon pure peppermint extract
chopped peppermint candies or Andes mints for decor
Place the white chocolate in a small wide-mouthed cup (with pour spout if available). Put the cream in microwave-safe bowl or cup and microwave on high power until boiling, about 30 seconds. Pour the hot cream over the white chocolate and let stand for 30 seconds, then whisk until smooth. Stir in the peppermint extract. Fill each thumbprint cookie with the white chocolate ganache. Allow the ganache to set for about 5 minutes, then add a few chopped peppermint candies or Andes mints to the center of the white chocolate peppermint ganache. Refrigerate until set, about 30 minutes.
The cookies taste great at room temperature or directly from the refrigerator. They can be stored in an airtight container in the refrigerator for up to 3 days.
