1 3/4
cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces semi-sweet chocolate, finely
chopped
2 3/4 cups sugar, divide
1/4 cup canola oil
2 tablespoons unsalted butter, melted
2 tablespoons light corn syrup
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 1/2 tablespoons of peppermint
extract
1 cup sugar
Directions
In a medium bowl, beat together well
the flour, baking powder, and salt; set aside. Melt the chocolate in the
microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds
more and stir; set aside.
Beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to
blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low,
beat in the melted chocolate. Add the flour mixture and beat in on low speed.
Wrap the dough in plastic and refrigerate for several hours or overnight.
Heat oven to 325 degrees F. Line
bakesheet with parchment. Take out about one-quarter of the dough at a time to
shape. Roll the dough into 2 inch balls. Pour the remaining 1/4 cup granulated
sugar into one bowl and the confectioners’ sugar in another bowl. Roll each
cookie dough ball lightly in granulated sugar first, then very heavily in
confectioners’ sugar. (By rolling in plain sugar first, the confectioners’
sugar does not soak in so much and stays on the surface better).
Arrange cookies 2 inches apart on the
foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake
10-12 minutes. Bake one sheet at a time.
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