In honor of the popular flavor, I’ve included this minty-chocolate cookie. It’s crisp and chocolatey with a whiff of mint and a white chocolate drizzle for garnish.
Bonus Baking Tip: When it comes to chocolate, use what the recipe calls for. Unsweetened chocolate has no sugar. Bittersweet and semisweet have some sugar and a high amount of cocoa solids. Milk chocolate includes milk and sugar. White chocolate contains no cocoa solids at all.
PEPPERMINT MOCHA COOKIES
Makes about 4 dozen cookies
20 tablespoons unsalted butter, softened
1/2 cup unsweetened cocoa powder
1 teaspoon instant coffee powder
1 cup granulated sugar
1/4 teaspoon salt
2 egg yolks
2 teaspoons mint extract
1/2 teaspoon vanilla extract
21/4 cups all-purpose flour
1 cup white chocolate chips
Melt 4 tablespoons butter in a small saucepan over low heat. Add cocoa powder and coffee powder. Stir until mixture is a smooth paste. Cool 15 minutes.
Beat remaining 16 tablespoons butter until creamy. Add sugar, salt and cocoa mixture. Beat until fluffy. Add yolks, mint extract and vanilla. Beat until smooth. Add flour in 3 additions, beating until blended after each addition. Divide dough in half. Form each into a log about 12 inches long and 2 inches in diameter. Wrap in parchment. Refrigerate until very firm, at least 1 hour.
Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone liners.
Working with one log at a time, cut cookies into 1/4-inch thick slices. Arrange on prepared sheets. Bake until cookies just feel firm to the touch but are not dark at the edges, about 10 to 12 minutes. Cool cookies on sheets 2 minutes. Transfer to racks and cool completely.
Place white chocolate in a microwave-safe bowl. Microwave on 50 percent power in 30 second intervals until melted and smooth. Transfer to a zipper-top plastic bag. Seal. Snip off one corner. Drizzle over cookies. Let stand until chocolate sets, about 20 minutes.