When I first spied these cookies in Bon Appétit, the thing that attracted me was their gorgeous crinkled appearance. They looked like they were going to be deliciously chocolaty with a chewy crust. I could think of nothing else until I tried putting these together myself. I first made these according to the recipe, but then improvised the second time to make them my own.
The cookie base is deeply chocolate, which means it can be adapted several ways. I tried adding a hint of peppermint extract, but I’m tempted to try again with lavender, chai spices, or even a spot of chili powder. However you make them, you can’t deny the rich chocolate flavor, so use your best cocoa and best chocolate for optimal results.
Peppermint Brownie Cookies
Adapted from a Bon Appétit recipe Makes 2 dozen
3 cups powdered sugar*
¾ cup cocoa powder
Pinch kosher salt
2 large egg whites
1 large egg
1 tsp. peppermint extract
2 oz. chocolate, coarsely chopped
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Whisk together the powdered sugar, cocoa powder and salt in a bowl. Use an electric beater to gently add the egg whites, egg and the peppermint extract until combined. Fold in the chocolate.
• Scoop the batter onto the baking sheet 1 tablespoon at a time, leaving space between. Bake 12 to 14 minutes until puffed and cracked. Let cool before serving.
• Store in an airtight container at room temperature. Cookies will keep four days.
*You can also use gluten-free powdered sugar to make this a gluten-free indulgence.
This article appears in January 2014.
