REMINDER – Don’t forget to send your BSI recipes to me by tomorrow, December 14 @ 7:00 PM EST!
I’ve said it before, but I’ll say it again. I LOVE Christmas. I love the white holiday lights and decorated store windows. I love Christmas trees with presents piled underneath. I love family time and the happy and generous feel of the season. I love Christmas songs and Christmas movies on TV. I love cozy fires when it’s snowing outside. Ok…I realize the White Christmas dream doesn’t come true all that often, but it’s how I imagine the holidays to be anyway. What can I say – I’m an idealist.
If there’s one flavor I love this time of year more than others, it’s peppermint. To me, peppermint epitomizes the taste of the holidays. I mean, really, what would Christmas be without candy canes?! A little less joyful if you ask me.
To honor peppermint’s reign over Christmastime, I choose it as this week’s BSI. And I made Chocolate Peppermint Chewies!
Whole Foods makes some chocolate cookies that I’ve been eyeing for awhile. They have no flour and no butter or oil – basically just sugar, cocoa and egg whites. I’ve never actually tasted them, but they always look awesome and I thought they’d be great cookies to add a little peppermint flair to. I found this recipe with similar ingredients, so I decided to adapt it and give it a go.
Here’s my naturalized, peppermintized version:
2 1/4 cups unrefined powdered sugar
1/4 teaspoon salt
1 cup cocoa powder
3 egg whites
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3/4 cup grain sweetened chocolate chips
In a large bowl, mix together unrefined powdered sugar, salt and cocoa powder. In a separate bowl, mix egg whites, vanilla extract and peppermint extract. Add wet ingredients to dry ingredients and mix with an electric mixer at low speed for 2 minutes – the batter should be shiny and smooth. Stir in chocolate chips. Cover bowl and refrigerate for 3 hours or up to overnight. Preheat oven to 350*F and spray cookie sheet with cooking spray or line with parchment paper. Drop tablespoon-sized balls of dough onto cookie sheet. Don’t flatten and be sure to leave space between the drops – these cookies spread out in the oven! (Note: I used cooking spray for my cookie sheets and suspect that made them like Slip ‘n Slides for the dough. I’m thinking using parchment paper instead would prevent major spreadage.) Bake for 9-10 minutes until tops are glossy and crackly. Let stand for 3 minutes and remove to cool. Makes 16 cookies.
Check out those glossy crackles.
I’ll be honest here, I was a little skeptical of these guys when they came out of the oven – they looked all crunchy and stuff! But my doubt quickly disappeared after a taste test – they weren’t crunchy in the slightest! The edges are crispy, but still soft, and the middle is fudgy like a brownie! And the peppermint flavor was a perfect match for the chocolate goodness. It left my mouth feeling quite refreshed.
What’s your favorite peppermint treat for the holidays?