Mocha and peppermint, sound like the perfect holiday treat? It is! A bakery style chocolate chip cookie stuffed with a Ghirardelli Peppermint Bark square AND dipped in a pool of mocha flavored melted chocolate. Added fun is the peppermint crushed candy canes on top!
You can totally skip the instant espresso powder in the melted chocolate, increase, or decrease the amount. The more instant powder, the more mocha it is. You find this in the coffee isle of your grocery store.
You if you are looking for a pep in your step, add the instant espresso…if this is a kid’s holiday party, skip!!! Biting down into the smooth chocolate tops off the chocolate cookie itself. It is rich, silky, delicious, and who would say “No!” to more chocolate? Wonder how bakeries get the dipped cookies so perfect?
Shortening! SHORTENING makes this killer smooth layer of chocolate without clumping or drying out into a hard chocolate shell. It’s only a little, plus I know you have some left over from that pie crust recipe!
The time totaled is prepping, baking, and cooling, before you dip! Best is to let the cookies sit over night, but sometimes it is just too difficult to wait! However, if you dip too soon the chocolate coating just melts instead of sits up. The dipping only takes about 10 minutes. You will melt the chocolate and the shortening, at the same time in 20 second intervals. Start with one cookie on the side of the bowl pushing all the chocolate to other other, hold the cookie at a forty-five degree angle, pick up the bowl and tilt the bowl toward the cookie just enough so the chocolate hits the center of the cookie. Place the bowl down and the cookie perpendicular to the bowl letting the chocolate drain off. This only takes about 2 seconds. If you hold it too long to the cookie will break because the chocolate will weight it down. Another reason why I suggest you let the cookies really set up overnight.
Use the left over chocolate dip for Oreo’s and make yourself another treat!
Enjoy!
Double Peppermint Mocha Chocolate Chip Cookies
Ingredients
- One Bowl Cookie Dough
- 25 Ghirardelli Peppermint Bark squares
- 12 Original peppermint candy canes
- 4 tablespoons shortening
- 6 cups Ghirardelli semi-sweet chocolate chips
- 1 teaspoon instant espresso powder
Directions
For the cookie:
- Prepare dough according to directions.
- Pre-heat oven to 325 degrees F. Line baking sheet with parchment paper.
- Take 1 tablespoon full of chilled dough and flatten to make a disc. Place 1 peppermint bark square in the center.
- Wrap the dough carefully up and around the sides. Take another 1/2 tablespoon full of dough, place on top and begin to seal the edges of the bottom and top dough together.
- Place on cookie sheet. Repeat 5 more times.
- Bake 12-13 minutes. Remove from the oven leaving the cookies on the pan for about 1-2 more minutes, allowing them to bake a little more.
- Remove and place on a cooling rack.
- Let cookies cool to room temperature before coating with chocolate.
For the chocolate coating:
- Unwrap candy canes and place in a food processor to pulse until crushed, small pieces will form. OR in a Ziploc bag and gently pound with rolling pin until there are small pieces.
- In a medium microwaveable bowl, melt the shortening and chocolate chips together in microwave. (20 second increments, 2 times) See my notes*
- Whisk in espresso powder.
- Place the cookie on side of the bowl, dragging it to the other side lift the bowl to tilt towards cookie. Watch the chocolate drape to the middle of the cookie then place the bowl down and hold cookie upright to the excess chocolate drain off.
- Place on a cooling rack and sprinkle with crush candy cane. Repeat.
- Enjoy with a cup of coffee or milk!
*To melt the chocolate, melt 20 seconds in the microwave first. Give it a stir and pop back in for another 20 seconds. Let sit for about 15 seconds then stir until smooth. It is easy to over cook the chocolate, in this case the chocolate continues to melt even when stirring. If there are an abundance of chips not melted, microwave 10 seconds more. Stir for about a good 15 seconds before you heat anymore.
*If it is too runny after melting, add a spoon more chips.
Did you indulge? Let everyone know how tasty these creations are in the comment section below!
