Peppermint Bark Cookies

Recipe and photo by Stephanie Le

Makes 2 dozen

1 3/4 cups + 1 1/2 tablespoons (259 grams) all-purpose flour 1 cup + 1 1/2 tablespoons (87 grams) cocoa powder 3/8 teaspoon (1.6 grams) baking soda 8 ounces (227 grams) unsalted butter 2 teaspoons (6 grams) salt 3/4 cup + 1 tablespoon (161 grams) sugar 1 cup white chocolate, chopped 1 scant tablespoon coconut oil 1 teaspoon peppermint extract 1/2 cup crushed candy canes

Preheat your oven to 325°F. In a bowl, sift together the flour, cocoa, and baking soda. In the bowl of a stand mixer, using the paddle attachment, whip the butter on medium low until smooth. Add the salt and mix. Add the sugar and whip until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and then add half of the flour mixture, mixing on low until the dough just comes together, about 15 seconds. Repeat with the remaining flour mix. Use your hands to combine the dough into a ball and divide into two balls. On a piece of plastic wrap, shape each ball of dough into a flat rectangle. Wrap tightly and refrigerate until firm, at least an hour. Remove both blocks of cookie dough from the fridge. Take one block and place between 2 pieces of parchment paper. Roll out until 1/4 inch thick. If at any point your dough is too soft, pop it back in the fridge. This is a dough that needs to be really cold for it to work. Cut out rounds and use an offset spatula to place on parchment paper lined cookie sheets. Let the cookie sheets chill in the fridge while you heat up your oven. Preheat the oven to 325°F and bake the cookies for 20-25 mins, rotating once, keeping an eye on them so they don’t overcook. Because the dough is so dark, it might be kind of hard to tell – look for small cracks on the surface. Remove from the oven and cool completely. Melt the chocolate, coconut oil, and peppermint extract in a bowl over a double boiler. Stir until smooth. Dip the cookies in the chocolate, letting the excess drip back into the bowl. Place back onto the lined cookie sheet and sprinkle with crushed candy canes. Let the chocolate set in the fridge until firm. Enjoy!

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