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Friday, July 28, 2017

Grasshopper Chocolate Chunk Cookies

Julia Ewan


Creme de menthe provides a subtle hint of mint and pale green color in these easy cookies. Drizzle chocolate on top to dress them up. Four ounces of crushed candy canes may be substituted for the liqueur.

STORE: In an airtight container for up to 3 days or in the refrigerator for up to 10 days; bring cookies to room temperature before eating or drizzling with the melted chocolate. The cookies may also be frozen in a tightly sealed plastic container for several weeks.


2 cups flour
1 cup confectioners' sugar
10 tablespoons/140g (1 1/4 sticks) chilled unsalted butter, cut into 20 pieces
3 large egg yolks
1 tablespoon green creme de menthe
1 teaspoon vanilla extract
4 ounces/112g semisweet baking chocolate, coarsely chopped
1/4 cup sugar

Position oven racks in the upper third and middle of the oven; preheat to 350 degrees. Line 3 baking sheets with parchment paper.

Combine 1 3/4 cups of the flour and the confectioners' sugar in the bowl of a stand or electric mixer. Beat on low speed for 10 seconds, then add the chilled butter, 1 piece at a time; beat for about 2 minutes, until the mixture is mealy in texture. Add the egg yolks, creme de menthe and vanilla extract; beat for about 30 seconds to mix well, until a dough starts to form. Add half of the chocolate and beat for 15 seconds.

Lightly flour a work surface with some of the remaining 1/4 cup of flour. Transfer the dough to the work surface and knead it gently to finish incorporating the chocolate, if necessary. Shape the dough into 2 logs that are about 12 inches long and 1 1/2 inches in diameter. Cut each log into 12 slices that are 1 inch thick. Use the palms of your hands to roll each slice of dough into a smooth, round ball, then flatten each ball in the palm of your hand into a circle 2 3/4 to 3 inches in diameter.

Place the sugar in a small bowl. Press 1 flat side of each dough circle into the sugar to lightly coat, then place 8 pieces of dough, sugar side up, evenly spaced, onto each of the 3 prepared baking sheets. Bake on the top and middle racks for 6 minutes, until lightly golden brown around the edges (no need to rotate the baking sheets halfway through; the cookies will not seem done, and that's okay); hold the remaining dough at room temperature. Transfer the baking sheets to a wire rack to cool for at least 20 minutes. Repeat with the remaining cookie dough.

While the cookies are cooling, melt the remaining chocolate in the microwave or in a small metal bowl suspended over a saucepan of very hot water over medium heat. Use your fingers or the tines of a fork to drizzle the chocolate over the cooled cookies. Let the chocolate set before storing the cookies. (If you plan to freeze the baked cookies, do not decorate with the melted chocolate; let frozen cookies come to room temperature before decorating.)

Adapted from "I'm Dreaming of a Chocolate Christmas," by Marcel Desaulniers (Wiley, 2007).

Tested by Bonnie S. Benwick.

Nutritional Facts
Calories per serving: 135
% Daily Values*
Total Fat: 7g 11%
Saturated Fat: 4g 20%
Cholesterol: 39mg 13%
Sodium: 2mg 0%
Total Carbohydrates: 18g 6%
Dietary Fiber: 1g 4%
Sugar: n/a
Protein: 2g

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