A quintessential holiday treat: Peppermint Bark Cookies

Have you ever seen a cookie look more holiday?

It's like instant merry and bright.

And the cookies themselves are delicious.  I know that there is a lot of peppermint bark running around out there right now, but it often is so sweet and over the top that I steer clear.  But, not to worry with these!

The peppermint bark itself isn't very sweet, especially if you use excellent dark chocolate.  And whatever sweetness there is is cut by the shortbread cookie bottom.  Just delightful!

They are also a ball to make: sure to put you in a jolly frame of mind.

You start by  making a shortbread bottom.  Don't worry if you don't have a 13x9 metal pan, I just did it on a normal jelly roll pan and shaped it to round about 13x9.  You can cut the edges if they burn.  Then, right after the shortbread is done baking, you sprinkle dark chocolate over it.

Let that melt and spread it.

Then sprinkle candy cane bits all over it.

Then drizzle it with white chocolate.

Just look at it!

Chill it a bit, then cut.

Enjoy!

And with these, the Bicoastal Chefs wish you a happy holiday, to you and yours!

Peppermint Bark Cookies (from epicurious)

Ingredients:

2 cups all-purpose flour

1/4 tsp salt

1 cup unsalted butter, room temperature

1 cup sugar

1 tsp vanilla extract

1 large egg yolk

6 ounces bittersweet or semi-sweet chocolate, chopped

1/2 cup finely chopped red-and-white striped hard peppermint candies, chopped (about 3 ounces)

2 ounces high-quality white chocolate

Directions:

Preheat oven to 350.  Spray 13x9x2 metal baking pan with nonstick spray.*  Line bottom of pan with 9-inch wide parchment paper, leaving overhang on both short sides of pan.

Whisk flour and salt in medium bowl.  Using electric  mixer, beat butter in large bowl until creamy, about 2 minutes.  Then beat in the sugar.  Continue beating until mixture is light and fluffy, stopping to scrape down the sides of the bowl, about 3 minutes.  Beat in vanilla, then egg yolk.  Gradually add flour beating on low speed just to blend.

Drop dough by tablespoons full onto prepare baking pan, spacing evenly.  Using moistened fingertips, press dough to form even layer over bottom of pan.  Pierce dough all over with a fork.

Bake cookie base until light golden brown and slightly puffed and edges come away from sides of pan, about 30 minutes [for me, it was more like 18-20].  Place pan on rack, immediately sprinkle with chocolate. Let stand until chocolate softens about 3 minutes.  Using small offset spatula, spread chocolate over top of cookie in thin even layer.  Immediately sprinkle peppermint candy over.  

Stir white chocolate in medium bowl set over saucepan of simmering water, stirring until smooth.  Remove from over water.  Using fork, drizzle white chocolate all over cookies.**  Chill until white chocolate is set, about 30 minutes.

Using paper overhand as aid, lift cookie from pan and transfer to work surface.  Using large knife, cut into irregular pieces.  

Can be made 1 week ahead.  Store in refrigerator, layering with waxed paper or parchment.

Makes: about 36

*I used a larger jelly roll pan and just shaped the dough to 13x9 on it.  Then, when the edges burnt a bit, I cut those off.

**Avoid globs of white chocolate, they are way to sweet. 

World Peace Cookies

Maybe everyone else, or at least the French, are fully aware of the world of sables; however, this is my introduction to it.  And, I'm afraid there is no going back.

Sables are like the French version of shortbread.  They are butter based, which is in no small part why they are so good.  What I fell head over heels for is their texture (again, in no small part due to the butter).  'Sable' in French means sand, and the outside is sandy, with a firm texture, but the inside is tender and melty.  I honestly cannot imagine a better texture for a cookie.  Couple that with the fact that they are chocolate through and through, except for a edge of sea salt, and no wonder these cookies promise to bring world peace!

Start by sifting together your dry ingredients.
Then really cream together the butter.
Add the sugars, vanilla, and salt.
Did I mention that the salt really puts these sables over the top?
Whip that all together.
Now, for adding the dry ingredients, since there is cocoa powder, which tends to explode like a bomb when you mix it, Dorie Greenspan has you cover the bowl with a tea towel while you add the dry ingredients.  Brilliant!

Once the flour is a little incorporated, you can mix it until just incorporated.

Next, add in some chocolate chips.

Make sure they are good, dark chocolate chips.  I like Ghiradelli 60% chips.

Pour that out onto a surface, and shape into a disk.

Divide the dough in half.  And roll each half into a log, wrapping it, and let it chill.

One thing that is wonderful about this recipe is that you can freeze one of the logs, and just slice it off whenever you are ready, i.e., when its midnight and they start singing their siren song...

Once it is fully chilled, you cut the log into disks.  Warning: the cookies will crack when you cut them.

In fact, many of them will literally split in half.
 
Not to worry, that is just their 'nature'.  As long as you squish them back together you will be fine.

Then, bake them off.  They won't look done when they're done baking, but just remove the rack to a baking sheet, and trust it.  Eventually, remove the cookies to the rack itself.

Now, I tried them warm and at room temperature, and while both were good, nothing could ever compare to the warm, melty goodness of the chocolate right out of the oven.

Enjoy!

World Peace Cookies (from Dorie Greenspan's Baking: From My Home to Yours)
Ingredients:
1 1/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 tsp pure vanilla extract
5 ounces bitter sweet chocolate, chopped into chips or semisweet chips

Directions:
Sift the flour, cocoa, and baking soda together.

In a separate bowl beat the butter on medium speed until soft and creamy.  Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer.  Pour in the dry ingredients, drape a kitchen towel over the mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time.  Take a peak-- if there is still a lot of flour on the surface, pulse a couple of time more; if not, remove the towel.  Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough-- for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumble.  Toss in the chocolate piece and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half.  Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter.  Wrap the logs in plastic wrap and refrigerate them for at least 3 hours (The dough can be refrigerated for up to 3 days or frozen for up to 2 months.  If you've frozen the dough, you needn't defrost it before baking-- just slice the logs into cookies and bake the cookies 1 minute longer).

Getting ready to bake: Center the rack and preheat the oven to 325.  Line two baking sheets with parchment.

Using a sharp thing knife, slice the logs into rounds that are 1/2 inch thick.  (The rounds ar elikely to crack as you are cutting them- don't be concerned, just squeeze the bits back onto each cookie).  Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes-- they won't look done, nor will they be firm, but that's just the way they should be.  Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Charming Molasses Chews

These cookies are very simple, but I think that gives them their charm.

The molasses gives these cookies a wonderful chew. Rolling them in sugar gives them a nice texture on the outside. And the balance of the spice is just right.

They are also very nice and light, so when you find yourself eating one after another, you don't have to feel bad at all.

Molasses Chews (called 'Molasses Cookies Moldow' in Joy of Cooking)
Ingredients:
3/4 cup unsalted butter, at room temperature
1 cup packed brown sugar
2 cups sifted all-purpose flour
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 large egg
1/4 cup molasses
1 tsp baking soda
Sugar for rolling

Directions:
Preheat the oven to 350, and line 2 baking sheets with parchment.

Beat together butter and sugar, until light and fluffy [about 2 minutes]. In a different bowl, mix together flour, salt, cinnamon, cloves, ginger, and baking soda. Add that to the butter/sugar mix, also add the egg and molasses. Beat until well blended. The dough should be soft.* Refrigerate until firm enough to handle, about 2 hours.

Shape the dough in 1-inch balls and roll in sugar. Place 2 inches apart on the cookie sheets. Bake 1 sheet at a time, until firm, about 9-10 minutes.** Let stand briefly. Then remove to a rack to cool.

*My dough was actually fairly lumpy, and I have to press it together. I don't know if it was supposed to be like that, but the cookies ended up delicious.
**The recipe calls for 8 minutes, but mine are never done by then. They won't really look done when you take them out, but the tops will look crinkly, when they are ready.

Chocolate-Cherry Chunkers

These chocolate-cherry delights have, count it,
five different kinds of chocolate: bittersweet, unsweetened, milk, semisweet, and cocoa powder.

And, there are cherries.
Could you possibly ask for more?

But, fair warning, these aren't really 'cookies'. They are a bit luxurious, more like not-too-sweet, high quality layer bars in cookie form. But, however you describe them, they taste divine.

To make them, you start by whipping up your eggs and sugar. Then you melt the bittersweet and unsweetened chocolates with some butter. Then combine those.
Next, you add in your dry ingredients. How good does this batter look?
Now, time for all your goodies: dark chocolate chips/chunks, milk (or white) chocolate chips/chunks, toasted pecans, and cherries.
When you scoop them onto the baking sheet, it seems like they can't possibly stick together, because the batter is very chunky, but don't worry, it works.
Bake for 10-12 minutes, until the tops are a bit dry. Be careful when you take them off the cookie sheet, it takes them a little while to set-up.
Let them cool, and get ready to be delighted!
Chocolate-Cherry Chunkers (adapted from Dorie Greenspan's Baking From My Home to Yours)
Ingredients:
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking powder
3 tablespoons unsalted butter, cut into 3 pieces
6 ounces bittersweet chocolate, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
2 large eggs, at room temperature
2/3 cup sugar
1 tsp pure vanilla extract
6 ounces semisweet chocolate, chopped into chunks, or 1 cup chocolate chips
6 ounces premium milk or white chocolate, chopped into chunks, or 1 cup chocolate chips
1 1/2 cups coarsely chopped nuts, preferably salted peanuts or pecans
1 cup dried cherries, chopped*

*Her recipe calls for 1 cup moist, plump dark or golden raisins or finely chopped moist, plump dried apricots, but I am in love with the chocolate-cherry combination, hence dried cherries.

Directions:
Center a rack in the oven and preheat to 350. Line two baking sheets with parchment.

Sift together flour, cocoa, salt, and baking powder.

Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet chocolate, and unsweetened chocolate and heat, stirring occasionally, just until melted-- the chocolate and butter should be smooth and shiny but not so hot that the butter separates. Remove the bowl from the heat and set it on the counter to cool.

Working with a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the eggs and sugar together on medium-high speed for about 2 minutes, until they are pale and foamy. Beat in the vanilla extract, then scrape down the bowl. Reduce the mixer speed to low and add the melted butter and chocolate, mixing only until incorporated. With a rubber spatula, scrape down the bowl, then, on low speed, add the dry ingredients. Mix just until the dry ingredients disappear into the dough, which will be thick, smooth, and shiny. Scrape down the bowl and, using the rubber spatula, mix the semi-sweet and milk (or white) chocolate chips, nuts, and cherries-- you'll have more crunchies than dough at this point. (The dough can be wrapped in plastic and kept refrigerated for up to 3 days.)

Drop the dough by generously heaping tablespoonfuls onto the baking sheets, leaving about an inch of space between the mounds.

Bake the cookies one sheet at a time for 10-12 minutes. The tops of the cookies will look (and feel) a little dry but the interiors should still be soft. Remove the baking sheet and carefully, using a broad metal spatula, life the cookies onto a cooling rack to cool to room temperature.

Repeat with the remaining dough, baking only one sheet of cookies at a time and making sure to cool the baking sheet between batches.

If, when the cookies are cooled, the chocolate is still gooey and you'd like it to be a bit firmer, just pop the cookies into the fridge for about 10 minutes.

Better Pumpkin Chocolate Chip Cookies

Look, I love the joyofbaking.com. It is a gift to all aspiring bakers. That is, unless you are looking for the perfect pumpkin chocolate chip cookie recipe... I've made joyofbaking's recipe a couple of times and it is just okay. But, come on, when you have two star ingredients like pumpkin and chocolate,
your cookie should come out fantastic.

So, for this season of pumpkin baked deliciousness, I have committed myself to a new recipe. And believe me, it delivers.

Start with your dry ingredients... hello, holiday spices!
Next, cream your butter and sugar.
Add in your pumpkin, an egg, and vanilla.
Beat that. Then add in your dry ingredients.
Stir until just about incorporated.
Add your chocolate chips.
Then stir just until everything is incorporated.
Drop the cookies onto a parchment-lined baking sheet.
(I love how wonky they look.)

Bake for 15 minutes.
Remove to a cooling rack.
And, enjoy the (better) beginning to the pumpkin season!

Pumpkin Chocolate Chip Cookies
Ingredients:
1/2 cup butter, at room temperature
1/2 cup sugar
1 egg, at room temperature
1 cup pumpkin
1 tsp vanilla
1 cup chocolate chips or dark chocolate cut into chunks*
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon (heaping)
1/2 tsp ginger (heaping)
1/4 tsp fresh ground nutmeg
1/8 tsp cloves

Directions:
Preheat oven to 350, and line baking sheets with parchment. Sift dry ingredients into a medium bowl and set aside. Cream butter and sugar, at least 2 minutes. Beat in egg, pumpkin, and vanilla. Add dry ingredients to wet, mix until just combined.** Stir in chocolate chips. Drop by tablespoon onto cookie sheet. Bake until lightly browned, about 15 minutes. Remove to wire rack to cool.

*Be sure to use good chocolate chips, like Ghiradelli 60% cacao, or good dark chocolate
**I usually stir until almost incorporated, then incorporate everything when the chocolate is added, in an effort to avoid over stirring.