Katie Lee Biegel’s Peppermint Mocha Cookies.Photo:Jennifer CauseyKatie Lee Biegeltook the flavors of her favorite seasonal drink — a peppermint mocha latte — and turned it into a cookie.“With a hint of espresso and a cooling taste from the chopped candy canes, they are the essence of holiday flavor," says the celebrity chef. (If you’re baking with kids, the recipe can be made without the espresso.)The cofounder ofKind of Wildwine adds that her recipe is “a special double-chocolate treat” and the “perfect addition on a holiday dessert table.“While the cookies aren’t too labor-intensive, it’s important to not cut corners. “Sifting the dry ingredients will give better texture,” says Biegel. “Chilling the cookies helps the dough not to spread out too much while baking, for more even cooking. “Katie Lee Biegel’s Peppermint Mocha Cookies2 cups (8½ oz.) all-purpose flour⅓ cup unsweetened cocoa powder1½ tsp. instant espresso powder½ tsp. baking powder½ tsp. baking soda½ tsp. kosher salt½ cup (4 oz.) unsalted butter, at room temperature2⁄3 cup packed dark brown sugar2⁄3 cup granulated sugar2 large eggs, at room temperature1 tsp. pure vanilla extract8 oz. (at least 60% cocoa) dark chocolate, chopped1 cup coarsely chopped candy canes1.Sift together flour, cocoa powder, espresso powder, baking powder and baking soda in a medium bowl. Whisk in salt, and set aside.2.Beat together butter, dark brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-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 incorporated, about 1 minute.3.Reduce speed to low, and gradually add flour mixture, beating until just combined, about 1 minute. Do not overmix. Remove bowl from the mixer, and, using a rubber spatula, fold in chocolate and chopped candy canes. Cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight.4.Preheat oven to 350° with racks in top third and lower third positions. Line 2 large rimmed baking sheets with parchment paper. Using a 1-oz. (2 tablespoons) cookie scoop, evenly scoop 6 dough balls onto each baking sheet 3 inches apart, pushing any exposed pieces of candy cane back into the dough.5.Bake in preheated oven until cookies are set in center, rotating pans halfway through baking, 10 to 12 minutes. Remove from oven; cool on pans 10 minutes, then transfer to cooling racks to cool completely, about 20 minutes. Repeat with remaining dough.Makes:24Active time:25 minutesTotal time:2 hours, 5 minutes
Katie Lee Biegel’s Peppermint Mocha Cookies.Photo:Jennifer Causey
Jennifer Causey
Katie Lee Biegeltook the flavors of her favorite seasonal drink — a peppermint mocha latte — and turned it into a cookie.“With a hint of espresso and a cooling taste from the chopped candy canes, they are the essence of holiday flavor,” says the celebrity chef. (If you’re baking with kids, the recipe can be made without the espresso.)The cofounder ofKind of Wildwine adds that her recipe is “a special double-chocolate treat” and the “perfect addition on a holiday dessert table.“While the cookies aren’t too labor-intensive, it’s important to not cut corners. “Sifting the dry ingredients will give better texture,” says Biegel. “Chilling the cookies helps the dough not to spread out too much while baking, for more even cooking. “Katie Lee Biegel’s Peppermint Mocha Cookies2 cups (8½ oz.) all-purpose flour⅓ cup unsweetened cocoa powder1½ tsp. instant espresso powder½ tsp. baking powder½ tsp. baking soda½ tsp. kosher salt½ cup (4 oz.) unsalted butter, at room temperature2⁄3 cup packed dark brown sugar2⁄3 cup granulated sugar2 large eggs, at room temperature1 tsp. pure vanilla extract8 oz. (at least 60% cocoa) dark chocolate, chopped1 cup coarsely chopped candy canes1.Sift together flour, cocoa powder, espresso powder, baking powder and baking soda in a medium bowl. Whisk in salt, and set aside.2.Beat together butter, dark brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-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 incorporated, about 1 minute.3.Reduce speed to low, and gradually add flour mixture, beating until just combined, about 1 minute. Do not overmix. Remove bowl from the mixer, and, using a rubber spatula, fold in chocolate and chopped candy canes. Cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight.4.Preheat oven to 350° with racks in top third and lower third positions. Line 2 large rimmed baking sheets with parchment paper. Using a 1-oz. (2 tablespoons) cookie scoop, evenly scoop 6 dough balls onto each baking sheet 3 inches apart, pushing any exposed pieces of candy cane back into the dough.5.Bake in preheated oven until cookies are set in center, rotating pans halfway through baking, 10 to 12 minutes. Remove from oven; cool on pans 10 minutes, then transfer to cooling racks to cool completely, about 20 minutes. Repeat with remaining dough.Makes:24Active time:25 minutesTotal time:2 hours, 5 minutes
Katie Lee Biegeltook the flavors of her favorite seasonal drink — a peppermint mocha latte — and turned it into a cookie.
“With a hint of espresso and a cooling taste from the chopped candy canes, they are the essence of holiday flavor,” says the celebrity chef. (If you’re baking with kids, the recipe can be made without the espresso.)
The cofounder ofKind of Wildwine adds that her recipe is “a special double-chocolate treat” and the “perfect addition on a holiday dessert table.”
While the cookies aren’t too labor-intensive, it’s important to not cut corners. “Sifting the dry ingredients will give better texture,” says Biegel. “Chilling the cookies helps the dough not to spread out too much while baking, for more even cooking. "
Katie Lee Biegel’s Peppermint Mocha Cookies
2 cups (8½ oz.) all-purpose flour
⅓ cup unsweetened cocoa powder
1½ tsp. instant espresso powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. 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, at room temperature
1 tsp. pure vanilla extract
8 oz. (at least 60% cocoa) dark chocolate, chopped
1 cup coarsely chopped candy canes
1.Sift together flour, cocoa powder, espresso powder, baking powder and baking soda in a medium bowl. Whisk in salt, and set aside.
2.Beat together butter, dark brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-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 incorporated, about 1 minute.
3.Reduce speed to low, and gradually add flour mixture, beating until just combined, about 1 minute. Do not overmix. Remove bowl from the mixer, and, using a rubber spatula, fold in chocolate and chopped candy canes. Cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight.
4.Preheat oven to 350° with racks in top third and lower third positions. Line 2 large rimmed baking sheets with parchment paper. Using a 1-oz. (2 tablespoons) cookie scoop, evenly scoop 6 dough balls onto each baking sheet 3 inches apart, pushing any exposed pieces of candy cane back into the dough.
5.Bake in preheated oven until cookies are set in center, rotating pans halfway through baking, 10 to 12 minutes. Remove from oven; cool on pans 10 minutes, then transfer to cooling racks to cool completely, about 20 minutes. Repeat with remaining dough.
Makes:24Active time:25 minutesTotal time:2 hours, 5 minutes
source: people.com
