Mint Mocha Christmas Cookies
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Servings18 pieces
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Prep time20 minutes + 1 hour
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Cooking time10 minutes
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DifficultyMedium
INGREDIENTS
- 55g dutch-processed Cocoa Powder
- 28g Instant Coffee Powder
- 320g Plain Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 230g unsalted Butter – slightly softened & cubed
- 80g Light Brown Sugar
- 2 large Eggs, room temperature
- 1 tablespoon Vanilla Paste
- ¼ cup Couverture Dark Chocolate Callets
- ¼ cup Couverture Milk Chocolate Callets
- 160g TASTEOLOGY Mint Australian Cane Sugar
- 1/2 teaspoon TASTEOLOGY Great Barrier Reef Rock Salt (finely ground)
Optional:
- 4 large Candy Canes (crushed)
- 1.5 cups Couverture White Chocolate Callets
STEPS
- Whisk together the TASTEOLOGY Great Barrier Reef Rock Salt, baking powder, baking soda, flour, cocoa powder and coffee powder. Set aside.
- Cream butter, light brown sugar and TASTEOLOGY Mint Australian Cane 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.
- Add the first egg with vanilla paste and beat on medium speed till combined.
- Add remaining egg and beat on medium speed till combined.
- Sift flour into mixture and mix on the lowest speed until just combined.
- Fold in the milk & dark chocolate callets.
- Chill mixture in fridge for approximately 1 hour (this will make it easier to scoop/roll dough into uniform balls).
- Before baking, pre-heat oven to 180°C for at least 10 minutes.
- Line a baking tray with baking paper.
- Scoop/roll dough into approximately 55g balls and place on prepared baking tray.
- Bake for 10 - 12 minutes. Allow to rest on tray for 5 minutes before transferring to a wire rack to cool completely.
Optional:
- Melt white chocolate in a double boiler or microwave in 15 seconds increments till half the chocolate has melted. Then stir till all the chocolate has melted.
- Dip each cookie into the white chocolate and place on a sheet of baking paper/silicon mat.
- 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 minutes in a cool environment. If your chocolate has not set, place the cookies in the fridge for 5 minutes.
