CHOCOLATE MINT TRUFFLE COOKIES
These cookies are our very favorite Christmas cookies. My husband has been making these with our kids since the oldest was just 1 1/2 years. They are amazing - chocolaty, fudgy and moist. A true winning combination. The dough needs to be refrigerated for 2 hours which is not included in the prep time. Cookies can be frozen for about a month and will last in airtight container for about a week (although we never actually have been able to test this time because the cookes are gone in no time). From Canadian Living Magazine
Provided by Deantini
Categories Dessert
Time 38m
Yield 9 dozens, 100 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat.
- Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract.
- In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips.
- Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours).
- Preheat oven to 350 F.
- Prepare baking sheet with parchment paper or spray with cooking spray.
- Roll dough into 1 inch balls, place 2 inches apart on baking sheets.
- Bake for about 8 minutes.
- Remove from oven and sprinkle each cookie with a bit of the chopped candy cane. Let cool on baking sheet for 5 min before transfering to cooling rack.
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