A Classic Holiday Cookie Gets An Upgrade

We’re thrilled to have Lindsay Emery of Suite One Studio back to share another delicious recipe (check out her yummy pumpkin soup here). Now, over to Lindsay!

Holiday cookie swaps combine all of the things that make this season great: Gathering with loved ones, cozy evenings indoors set to glowing lights, and sweet, festive treats baked in nostalgia. My childhood holidays were generously sprinkled with these cookie-centric events and I’m eager to continue this tradition in my own home.

In lieu of the clumsily decorated sugar cookies of my youth, I turned to a holiday classic: The Chocolate Crackle Cookie and updated it with a twist that satisfies my playful side and my more sophisticated sensibilities. The result is a dark chocolate peppermint cookie dipped in a rich ganache made from dark chocolate and peppermint white chocolate, finished with glistening sugar crystals and peppermint candies. It’s fancy enough to impress all of your friends, yet simple enough with the make ahead dough that you can relax and bake easy. ‘Tis the season to have one less thing that makes you feel rushed and frantic.
I’m sharing two versions of this recipe: A stand alone version that’s complete as is, with a peppermint dark chocolate, chewy, brownie-like center, slightly crunchy exterior, and the perfect dusting of powdered sugar. The second is a variation, taking this classic cookie and dressing it up in its holiday party best, complete with shimmering accessories in the form of crunchy sugar crystals.

Adapted from this recipe by Martha Stewart.

Dark Chocolate Peppermint Crackle Cookies (Dipped in Dark Chocolate & Peppermint White Chocolate Ganache)

Makes approx. 5 dozen small cookies

*Please note, this recipe requires the dough chill in the refrigerator for at least 2 hours before baking. Overnight chilling works great.*

Ingredients:
8 ounces of dark chocolate morsels chopped (I used Ghirardelli)
½ cup dark chocolate cocoa powder
¼ tsp salt
1 ½ cups packed dark brown sugar
1 tsp peppermint extract
1 cup granulated sugar
1 ¼ cup all purpose flour
2 tsp baking powder
1 stick (½ cup) unsalted butter, softened
2 large eggs
⅓ cup whole milk
1 cup confectioners’ sugar

Ganache (optional)
½ cup heavy whipping cream
1 Tbsp butter
2 Tbsp granulated sugar
2 ounces dark chocolate morsels, chopped
2 ounces Ghirardelli Peppermint Chunks, chopped

Toppings (optional)
2 ounces Ghirardelli Peppermint Chunks, chopped
Sugar crystals or decorative sprinkles– go for something shiny and festive!

Directions:
Using a double boiler, melt dark chocolate morsels over simmering water, gently stirring. Set aside and let cool.

In a medium bowl sift together: flour, cocoa powder, baking powder, and salt. Set aside.

Using a mixer, blend softened butter and brown sugar for 2-3 minutes, the texture will become creamier and fluffier.

Add the two eggs, pour in the melted chocolate, and add the peppermint extract. Mix until incorporated.

Mix in half of the flour and cocoa mixture, followed by the milk, and then the last half of the flour and cocoa mixture mixing between each addition. After well mixed, transfer dough to parchment paper to chill in refrigerator– tip for chilling below:

Flatten dough into 1” thickness between two layers of parchment paper and refrigerate until firm and cold. (The original recipe suggests dividing the dough evenly into four parts to produce 16 cookies from each section. I split mine in half and refrigerated overnight.)

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.
Roll the dough into small 1” balls and roll in granulated sugar, then roll in powdered sugar, then place on baking sheet evenly spaced with 1” between each ball.

Bake for 13-15 minutes, until surface cracks, then remove from oven and cool on cookie sheet.

If you’re not decorating the cookies, you’re now finished!

You decided to decorate? Then let’s make the ganache!

Combine the heavy whipping cream, butter, and sugar, bringing this mixture to a boil.

In a heatproof bowl, add the chocolate morsels and peppermint chunks.

Remove boiling mixture from heat and pour over chocolate morsels. Allow to sit for 5 minutes.

Gently mix until chocolate is smooth and silky. Tiny peppermint candy pieces will remain unmelted and that’s okay, they add a great texture that we’ll play up even more with our decorating.

Allow ganache to cool and thicken for 5 minutes.

Dip each cookie into the ganache halfway and set back on parchment paper baking tray. (The ganache is still pretty fluid at this stage and will run off the cookie easily, so don’t tip the cookie too vertically).
Sprinkle toppings onto the ganache dipped cookies.

Place dipped cookie tray in the refrigerator for 30 minutes to let ganache set.
Ganache will remain somewhat soft even after chilling; this isn’t a hard chocolate shell. It’s more of a traditional, truffle-like ganache. Using a spatula, gently release each cookie from the parchment paper and place on serving tray.

Enjoy!

Photos by Lindsay Emery, Courtesy of Suite One Studio