Chocolate Peppermint-Toffee Crunch Cookies1 1/2 cups plus 2 tablespoons all-purpose flour
6 tablespoons natural cocoa powder, sifted
1 teaspoon baking soda
3/4 teaspoon salt
10 tablespoons spectrum organic shortening
6 tablespoon unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 tablespoon cider vinegar
1 cup peppermint chips
1 cup toffee bits
In a medium bowl, whisk together flour, cocoa, baking soda and salt.
In a large bowl, cream together shortening, butter and sugars until light and fluffy. Beat in the egg. Add vanilla and cider vinegar. Beat in the dry ingredients until combined. Fold in the peppermint chips and toffee bits. Cover and refrigerate at least 1 hour.
Preheat the oven to 350
Drop the dough using a tablespoon or a cookie scoop onto the prepared sheets. Bake the cookies until they are golden brown, about 12-14 minutes. Remove them from the oven and transfer to a rack to cool after a couple minutes.
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These sound really good, Joe. I've never noticed peppermint chips before in my grocery store, but I'll have to look for them. One question: how many cookies does this make? I was a little mind-boggled at 10 T of shortening plus 6 T of butter, but maybe it makes a really big batch?
ReplyDeleteHey Patl! I got around 54 decent sized cookies!
ReplyDelete