This is the 2nd cookie I baked yesterday. These are little and pack a big chocolate-y punch. They’re a soft cookie that have a fudgy brownie like center. Of course, the peppermint adds that touch of Christmas season and can be easily omitted if that’s not your thing. Either way these are mighty good.
- 1 1/3 cup of all-purpose flour
- 2 tbsp. unsweetened cocoa powder
- 1 cup dark chocolate (65% cacao) chips
- 2 tbsps. unsalted butter
- 1/4 cup Nutella
- 2 eggs
- 1 egg white
- 3/4 cup sugar
- 1 tsp. peppermint extract
- 1 cup confectioner’s sugar
In a small bowl, whisk together the flour and cocoa powder; set aside. In a medium sized sauce pan over low-medium heat, add the chocolate, butter, and Nutella (no, the Nutella doesn’t alter the taste of the cookies, but rather provides moisture) and stir until ingredients are melted and combined; remove from heat and set aside. Place the eggs, egg white, and sugar in a bowl and beat until the mixture is light in color and thick and fluffy in appearance with large bubbles (mixture will resemble pancake batter). Add in the peppermint extract and beat to combine. Gradually fold in the chocolate mixture into the egg mixture and beat on low to combine. Slowly incorporate flour mixture until no streaks appear. Chill dough for 20-30 minutes.
Preheat the oven to 350 degrees and line baking sheet with parchment paper; set aside. Place the confectioner sugar in large bowl. Remove the dough from the refrigerator and using a tablespoon, form into balls. Add the dough balls into the confectioner sugar and roll around to coat heavily. Place balls on prepared baking sheet approximately one inch apart (these don’t spread much while baking). Bake for 10-12 minutes. Allow to cool on baking sheet for 1-2 minute. The cookies will form a dome on top, use a spatula to press down lightly on the tops of each cookie. Transfer to cooling rack.