Well wowee it's been a few months since my last post. Perhaps a year even. In any case, I'm here now and am ready to post! Over the holidays I baked up a storm for family and friends, I will post some of the baking recipes here so you all can enjoy them as much as I did.
1 3/4 cup plus 2 Tbls & all-purpose flour
1 1/2 tsp baking powder
½ tsp salt
8 ounces semi-sweet chocolate, finely chopped
2 3/4 cups sugar, divide
1/4 cup of canola oil
3 Tbls unsalted butter, melted and warm, not hot
2 Tbls light corn syrup
2 large eggs
1 large egg yolk
2 Tbls pure vanilla extract
1 ½ tsp of peppermint extract
1 cup powdered sugar
Instructions
In a medium bowl, beat together well the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.
In a mixer with the paddle attachment, beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.
Heat oven to 325 degrees F. Line bakesheet with parchment. Take out about one-quarter of the dough at a time to shape. Roll the dough into 3 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners’ sugar does not soak in so much and stays on the surface better).
Arrange cookies 2 inches apart on the parchment paper. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes. Bake one sheet at a time.
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