Chocolate Chip And Peppermint Crunch Crackles Food

CHOCOLATE CHIP AND PEPPERMINT CRUNCH CRACKLES

Steps:

• Combine first 3 ingredients in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 tablespoons sugar. Cool mixture to lukewarm, stirring occasionally, about 30 minutes. Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract. Whisk flour, baking powder, and salt in small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.
• Position rack in center of oven and preheat to 325°F. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into 1 1/4-inch-diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes. Let stand on sheets 5 minutes. Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar. Transfer to racks; cool completely. (Can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.)

CHOCOLATE PEPPERMINT CRACKLE COOKIES

Steps:

• In a medium bowl, combine wehole wheat pastry flour, all-ourpose flour, cocoa and baking powder. Set aside.
• In a mixing bowl, beat margarine with Splenda Brown Sugar Blend until smooth. Beat in eggs and peppermint extract. Add melted chocolate and beat until smooth. Add flour mixrture to chocolate mixture and bveat ot combine. Divide dough into 4 equal parts, shape into discs, cover wirh plasric wrap and refrigerate for 2 hours.
• Preheat oven to 350°F Line cookie sheet with parchment paper. Working with one disc at a time, shape dough into 8x1-inch log on un-floured work surface. Cut each log into 8 equal pieces and shape each into a ball.
• Place balls on prepared cookie sheet, about 2-inches apart. Slightly flatten each ball with hand and bake until surface cracks, and is cooked through, about 15 minutes. Do not overbake.
• Cool cookie on baking sheet for 5 minutes before removing to rack and cooling completely.
• NOTE: Freezer Friendly: Yes - store cookies in airight container for up to 5 days or freeze for to 3-4 weeks).

CHOCOLATE PEPPERMINT CRUNCH

Steps:

• position a rack in the middle of the oven.
• Preheat the oven to 350*.Have ready two baking sheets.
• Prepare the cookie base:.
• in a medium bowl, stir the flour, baking soda, granulated sugar, brown sugar, water and vanilla until smooth, about 30 seconds.
• Stop the mixer and scrape down the sides of the bowl, as needed during mixing.
• add the flour mixture, mixing just until the flour is incorporated.
• Stir in the chocolate chips.
• leaving a 3" border on all sides, use a thin metal spatula to spread half of the dough on one baking sheet into a rough rectangle that measures about 11 x8" and is about 1/4" thick.
• use the palms of your hands to help pat it into an even layer.
• Repeat with the remaining cookie dough on the second baking sheet.
• Bake one baking sheet at a time until the top looks dull -- not shiny -- and feels firm at the edges and center -- about 14 minutes.
• as soon as each baking sheet comes out of the oven, sprinkle 1/4 cup of the chocolate chips over the cookie slab. Let the chocolate chips over the cookie slab.
• let the chocolate chips sit for 5 minutes to soften and melt, then use a small metal spatula to spread the melted chocolate over the cookie.covering most of the cookie.
• while the chocolate is still warm, sprinkle half the peppermint candy evenly over the slab.
• let the cookie bark cool on the baking sheets on a wire rack until the chocolate topping is firm, about 2 hours.
• or, to speed the cooling, cool the cookies on the baking sheet for about 30 minutes.then refrigerate them, still on the baking sheets, just until the chocolate topping firms, then remove from the refrigerator. the cookie bark will become crisp as it cools.
• Break each cookie slab into about 12 5-6" long irregular pieces.
• the cookies can be stored layered between sheets of wax paper in a tightly covered container at room temperature for up to 5 days.

CHOCOLATE-PEPPERMINT CRUNCH

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Place graham crackers, sugared-side down, in a single layer on baking sheet with edges touching; set aside.
• Place butter, sugar, and salt in a small saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and cook at a rapid simmer until mixture reduces and is bubbly and syrupy, about 2 minutes. Pour over graham crackers, using an offset spatula to spread if necessary.
• Transfer to oven and bake until bubbling, about 8 minutes. Remove from oven, let cool 3 to 4 minutes, and sprinkle with chopped chocolate. Let cool completely; refrigerate briefly if necessary to set chocolate. Break into pieces and serve.