Black cocoa has a easy, delicate, and fewer bitter chocolate taste; in baked items, it offers you wealthy, deep taste and a dramatically darkish shade. A cooling mint glaze creates a deal with that’s harking back to beloved Lady Scouts Skinny Mints however with a satisfyingly gentle texture—and year-round accessibility.
Peppermint-Glazed Black Cocoa Cookies
Makes about 18 cookies
Cookies:
- 1 cup (227 grams) unsalted butter, softened
- 1½ cups (330 grams) firmly packed mild brown sugar
- 2 giant eggs (100 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 3 cups (375 grams) all-purpose flour
- ⅔ cup (50 grams) black cocoa powder
- 1 teaspoon (3 grams) kosher salt
Glaze:
- 1 cup (120 grams) confectioners’ sugar
- 1 to 2 tablespoons (15 to 30 grams) water
- ½ teaspoon (2 grams) peppermint extract
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For cookies: Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium velocity till mild and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one after the other, beating till mixed after every addition and stopping to scrape sides of bowl. Beat in vanilla.
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In a medium bowl, whisk collectively flour, cocoa, and salt. With mixer on low velocity, steadily add flour combination to butter combination, beating till simply mixed and no dry streaks stay.
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Prove dough onto a clear floor, and gently knead till dough is easy and mixed. Flatten right into a disk, and wrap in plastic wrap. Refrigerate till agency, about 1 hour, or as much as in a single day. (If refrigerating longer than 1 hour, let dough stand at room temperature for about 10 minutes to melt earlier than rolling out.)
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Preheat oven to 375°F (190°C). Line rimmed baking sheets with parchment paper.
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On a frivolously floured floor, roll half of dough to ⅜-inch thickness. (Maintain remaining dough lined till prepared to make use of to stop it from drying out.) Utilizing a well-floured 3-inch cookie press (see Word), firmly press designs into dough as desired. Utilizing a 3-inch spherical cutter, lower rounds from dough, and place at the very least 1½ inches aside on ready pans. Repeat with remaining dough, rerolling scraps to make use of all dough.
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Bake, one pan at a time, till edges are simply set, 8 to 10 minutes. Let cool on pan for 10 minutes. Take away from pan, and let cool utterly on a wire rack.
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For glaze: In one other medium bowl, whisk collectively confectioners’ sugar, 1 tablespoon (15 grams) water, and peppermint extract; add as much as remaining 1 tablespoon (15 grams) water till glaze is fluid. Utilizing a pastry brush, brush glaze onto cooled cookies. Let stand till glaze is ready. Retailer in an hermetic container for as much as 1 week.
