For a more adult approach to this cookie, eliminate candy canes and peppermint extract, and mix 2½ teaspoons of espresso powder in dry ingredients.
Total time: 1 hour 30 minutes (includes cooling)
brand:: Cookies 2 (9 inches)
Ingredients
6½ tablespoons of non -salty butter, more for the graycker of the pan
1 cup of finely chopped dark chocolate, more ½ cup of dark chocolate cut into ½ inch pieces
1 cup light brown sugar
¾ teaspoon of sea salt
2 large eggs, at room temperature
1 teaspoon of vanilla extract
½ teaspoon of peppermint extract (optional)
1½ cup of versatile flour
1 teaspoon of baking powder
Granulated sugar and confectional sugar, for decoration
Candle rods, for decoration (optional)
Instructions
Line two 9 -inch spring molds with parchment paper and butter the sides.
Adjust the bowl of a mixer on a base or a metal mixture on a pan of simmered water to create a double boiler. Add enough water to put in the pot to just below the bottom of the bowl. Place the dark chocolate and finely chopped butter in a bowl and stir until it is melted and smooth. Remove from heat and set aside to cool slightly, 3 minutes.
Locate the bowl in the drummer on base and fix the padding of the paddle. Or, use hand -by -hand electric drummers or a wooden spoon. Add the brown sugar and melted chocolate salt and mix until the sugar dissolves. Add the eggs, one at a time, mix well after each addition. Add the extracts of vanilla and peppermint and mix to combine.
Before continuing, dip a finger in the mixture and make sure it is around room temperature. If it is still hot, let stand for a few minutes. Then add the flour, baking powder and dark chocolate pieces. Mix to integrate. Cover the surface of the dough with a plastic film or a damp kitchen towel. Let stand at room temperature until the dough is firm enough to handle and shape, 20-30 minutes.
While the dough rests, preheat the oven to 350 degrees. Divide the dough into two halves and form each half as a ball. Flatten the dough balls into discs about 6 inches wide. Place two large plates, one covered with a thick layer of granulated sugar, the other in a thick layer of sugar of confectioners. Roll each disc of dough first in granulated sugar, then in the sugar of the confectioners, to coat. Place the sweet discs in the center of the prepared pans and generously sprinkle the crushed candy cane surfaces, if you use. (Cookies will spread during cooking to fill the pots.)
Bake until the cookie center looks blown and dry, 15-17 minutes. Remove from the oven and the pans lightly on the counter to help form fractures. Place the pots on a cooling rack and let the cookies cool in the pans until they reach the room temperature, about 30 minutes. Unlock and remove the sides of the pans, then slide or use a large pie server to carefully transfer the cookies to a service plate. If you want additional colors, sprinkle with more crushed candy canes.
Adapted from Aleksandra Crapanzano by Georgia Macon
