Cookies
Ingredients
Method- 340g All-purpose Flour
- 113g deZaan Crimson Red Cocoa Powder
- 14g Baking Powder
- 8g Salt
- 227g Butter (soft)
- 454g Brown Sugar
- 227g Eggs
- 10g Vanilla Extract
- 4g Peppermint Extract
- 170g Crushed Peppermint Candy
- Combine the flour, deZaan Crimson Red cocoa powder, baking powder and salt. Sift and set aside.
- In the bowl of a stand mixer, combine the butter and brown sugar. Mix on low speed with the paddle attachment to combine. Switch to medium speed and cream until light in color for about 4 minutes. Scrape down the bowl and paddle half way through.
- Add in the eggs, vanilla extract and peppermint extract on low speed. Mix until combined.
- Add in the sifted dry ingredients and mix until just combined with no dry spots. Do not over mix.
- Switch off the mixer, scrape the bowl and paddle and add in the crushed peppermint candy. Mix and fold the dough gently with a rubber spatula, especially at the bottom, to ensure an even mix.
- Scoop the dough and place on a parchment lined sheet tray. Space cookies at least 3 inches apart.
- Bake for about 8-10 minutes at 177°C/350°F.
- The edges should be set and the center soft.
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