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Temperature-controlled tempering for chocolate work
Food-grade cocoa butter for chocolate work and coating
Natural cocoa for American-style baking — brownies, chocolate cake
Premium French chocolate — ganache, truffles, professional pastry
Alkalized cocoa — darker color, smoother flavor for European-style baking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Food-grade cocoa butter for chocolate work and coating
Natural cocoa for American-style baking — brownies, chocolate cake
Premium French chocolate — ganache, truffles, professional pastry
Alkalized cocoa — darker color, smoother flavor for European-style baking
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preheat oven to 350 degrees f. in a stand or electric mixer, combine the butter and sugar and beat together until light and fluffy. add in the eggs to the butter mixture one at a time, making sure each one is fully incorporated before adding the next. add the cocoa powder into the mixture until throughly mixed together. sift the rest of the dry ingredients together and add dry to the wet ingredients. mix until just combined. with a spatula, stir in the chocolate chips and crushed peppermint cookies until evenly combined. roll the dough into rounded tablespoons and place on a parchment-lined baking sheet. flatten the tops of the dough balls slightly so they are flat on top. bake for 12-15 minutes, being sure not to overbake. yields about 28 cookies.