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  • Mint Mocha Christmas Cookies

Mint Mocha Christmas Cookies

Judy Tran  

 

 

PREP TIME | 20 mins + 1 hr chilling
COOKING TIME | 10 mins
SERVINGS | 18 cookies

INGREDIENTS 

  • 55g dutch-processed cocoa powder
  • 28g instant coffee powder
  • 320g plain flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 230g unsalted butter – slightly softened & cubed
  • 80g light brown sugar
  • 2 large eggs, room temp
  • 1 tbsp vanilla paste
  • ¼ cup couverture dark chocolate callets
  • ¼ cup couverture milk chocolate callets
  • 160g TASTEOLOGY Mint Sugar
  • 1/2 tsp TASTETOLOGY Great Barrier Reef Rock Salt (finely ground)

Optional 

  • 4 large candy canes (crushed)
  • 1.5 cups couverture white chocolate callets

 

STEPS

  1. Whisk together the salt, baking powder, baking soda, flour, cocoa powder and coffee powder. Set aside.
  2. Cream butter and sugar for approximately 5 minutes using a stand/hand mixer, slowly increasing the speed till maximum speed is reached. Beat mixture till light and fluffy.
  3. Add the first egg with vanilla paste and beat on medium speed till combined.
  4. Add remaining egg and beat on medium speed till combined.
  5. Sift flour into mixture and mix on the lowest speed until just combined.
  6. Fold in the milk & dark chocolate callets.
  7. Chill mixture in fridge for approximately 1 hour (this will make it easier to scoop/roll dough into uniform balls).
  8. Before baking, pre-heat oven to 180C for at least 10 mins.
  9. Line a baking tray with baking paper.
  10. Scoop/roll dough into approx. 55g balls and place on prepared baking tray.
  11. Bake for 10-12mins. Allow to rest on tray for 5 mins before transferring to a wire rack to cool completely.

    Optional 
     
  12. Melt white chocolate in a double boiler or microwave in 15 sec increments till half the chocolate has melted. Then stir till all the chocolate has melted. 
  13. Dip each cookie into the white chocolate and place on a sheet of baking paper/silicon mat.
  14. Sprinkle the crushed candy cane on top of each dipped cookie.

Tip
When correctly tempered, the white chocolate on the cookies will set in 10-20 mins in a cool environment. If your chocolate has not set, place the cookies in the fridge for 5 mins. 

Recipe by Judy Tran (@moonfacecookies)


Great Barrier Reef Rock Salt

Great Barrier Reef Rock Salt

$29.00

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