I have a couple of posts lined up, and would like to try to post them all up before Christmas. At the same time, I would like to share with you some classic ideas for this Holiday Season. Here's a really simple recipe and does not take up a lot of time in the kitchen too. Not to mention it's filled with all the gooey dark chocolate goodness. As you munch into the CHEWY PEPPERMINT BARK CHOCOLATE COOKIE, there's that hint of tingling minty sensation too from Ghirardelli's Peppermint Bark.
When it comes to cookie, I am usually torn in terms of texture. I love them chewy and I love them crunchy too. What about yourself? For my cookies, I love them crunchy on the outer edges and chewy in the middle. And the CHEWY PEPPERMINT BARK CHOCOLATE COOKIE has both of the texture.
Chewy Peppermint Bark Chocolate Cookie
by Chic & Gorgeous Treats
* makes 10 large cookies
* store in an airtight container
4 oz dark chocolate
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 large egg
1/4 cup caster sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon of salt
1.5 oz peppermint chocolate bark, chopped
extra peppermint bark to garnish
To prepare Chewy Cookie:
1. In a heavy-based saucepan, bring water up to a simmer. Melt dark chocolate and unsalted butter in the double boiler over low heat. Once melted, take chocolate off heat and set aside to allow it to cool down slightly.
2. Meanwhile, with a hand held whisk, whisk together egg, caster sugar and vanilla extract until light and fluffy. Sift flour, salt and baking powder over the egg mixture. Mix in the cooled melted chocolate. Cut peppermint chocolate bark into tiny cubes, and lightly coat them with some flour. Fold in the peppermint chocolate bark cubes and mix well.
3. Cover the bowl of cookie batter with a cling film and chill in the fridge for 30 minutes. Preheat oven to 160°C. Line a baking tray with parchment paper or silicon mat (Silpat). Using a small ice-cream scoop, scoop cookie batter onto the prepared baking tray and bake between 8-10 minutes. Edges will be crisp and the middle of cookie will be still slightly moist. Allow cookie to cool slightly on the baking tray before transferring onto a wire rack to allow them to completely cool. ENJOY!
*lightly adapted from Ghirardelli.