Peppermint Fudgie Cookie Deliciousness

Over a year ago I wrote about these unbelievable chocolate cookies. I happened to be in a bad mood, and miraculously the cookies flavonoids must have improved it! Truthfully, I am not a chocoholic, my daughter is, and she loved these cookies as they emerged from the oven, all gooey. I, on the other hand liked the dough with its pieces of unsweetened chocolate, or the cooled cookies where I could still distinguish the unsweetened chocolate. Neither of us is a big white chocolate fan, but I knew these little peppermint chips would work out and make a delicious holiday cookie.

I first stumbled upon the Guittard Smooth and Melty chips in a holiday peppermint brownie mix we sold at Williams Sonoma. It was spectacular, and spectacularly expensive. I am not opposed to people paying for the convenience of such things, it's just that I don't as a rule. I love the process of baking from beginning to end, yes, even the dishes! I sampled the brownies at the store, and as soon as they hit the sale I bought a jar. The jar itself was worth keeping, a latch top jar I still use since I have an aversion to plastic storage ware and plastic cups, oh yea, and paper plates and napkins. I digress.
At the end of the holiday season I found the Guittard chips at Fresh Market, half off...love a sale! I bought 10 bags and tucked them in the back of my pantry. The next Christmas there were no Peppermint Brownies at Williams Sonoma, but there were in my kitchen. I found a recipe for a layered brownie mix in a large canning jar and put the Guittard Chips on top with directions and the teachers had their gifts. Google it, there are many versions. They were delicious.

So, I never repeat a gift, so the peppermint chips went wayside until this year. Those chocolate cookies were on my mind, and as soon as the Guittard chips went half off, I bought a few bags to see how it would work. The original recipe is found on the old post here. This is how I changed it. Now let me tell you, do not, under any circumstance try to double this recipe. My poor little Cuisinart was groaning. I had to dump the dough and mix by hand, and therefore my cookies weren't as good as the original in appearance. But taste? Yep, they were good.

Peppermint Fudgie Deliciousness

5 oz. unsweetened chocolate, chopped fine
1 1/3 cups sugar
1 stick unsalted butter at room temperature
2 large eggs
2 teaspoons Instant Espresso
1 teaspoon vanilla
½ teaspoon peppermint extract
1 Cup flour
1 cup semisweet chocolate chunks or chips
1 cup Smooth and Melty Guittard Peppermint Chips
1/4 teaspoon salt

Process chocolate and sugar with steel blade for 2 minutes or until fine. Add butter, eggs, coffee, vanilla and peppermint. Blend until fluffy. Scrape down sides.
Add flour, chocolate chunks and salt. Process using on/off pulse until just combined. Do not over process.

Mound dough onto sheets in 2-3 Tablespoon clumps about 2" apart in a 350° oven. Bake 12 minutes, rotating sheets halfway through. Cookies should be slightly firm to touch, but careful not to over bake. Cool on rack. It only takes one to find a more peaceful place.
Makes about 2 dozen

So Happy Baking and Happy New Year.