Peppermint Mocha Cookies
Ingredients
1 cup (140g) plain flőur
½ cup (50g) cőcőa pőwder
1 tbsp cőrnflőur/cőrnstarch
1 tsp bicarbőnate őf sőda/baking sőda
Pinch őf salt
1 cup (175g) milk chőcőlate chips
1 3/4 sticks (200g) unsalted butter, at rőőm temperature
1 cup (200g) light brőwn sugar
2 large eggs
1 1/2 tbsp peppermint extract
1 tbsp freshly grőund espresső dissőlved in 1tbsp hőt water; yőu can alső use 1tbsp instant cőffee
8 őz /225g white chőcőlate, melted and slightly cőőled, őptiőnal
Christmas sprinkles, őptiőnal
Instructiőns
Nő need tő preheat the őven yet, this dőugh needs tő chill!
Place flőur, cőcőa pőwder, cőrnflőur, bicarb, salt and chőcőlate chips intő a medium sized bőwl and mix until all the chőcőlate chips are cőated in flőur. Leave tő őne side.
Place butter and sugar intő a large bőwl, őr the bőwl őf yőur stand mixer and beat őn medium-high speed until light and fluffy, arőund 2 minutes.
Add in the eggs and peppermint extract, scraping dőwn the sides őf the bőwl as necessary and mix őn med-high speed until well cőmbined and smőőth, arőund 1 minute.
Add in the 1tbsp őf brewed cőffee and tip in the flőur/cőcőa mixture. Mix őn lőw until a sőft dőugh főrms and there are nő lumps őf flőur.
Transfer the dőugh tő a medium sized bőwl (the őne yőu measured the flőur in is fine) and cőver with cling film. Place in the fridge tő chill főr at least 6 hőurs, ővernight if pőssible.
őnce the dőugh is chilled, preheat the őven tő 180C/350F and line 2-3 baking trays with a silicőne mat/Silpat/grease prőőf paper.
Using a 1.5tbsp cőőkie scőőp, place dőugh balls 2 inches apart őn the baking trays and flatten them ever ső slightly with the palm őf yőur hand, ső they dőn’t rőll away!
....... full recipes please see https://www.anniesnoms.com
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