BON APPETIT’S CHOCOLATE PEPPERMINT BARK COOKIES

The photos of this cookie in the December 2009 issue of Bon Appetit screamed out at me. Not only did the cookie look appetizing and delectable, but also the recipe sounded easy and delicious. And I already had a package of candy canes in my cupboard and all the other ingredients to make these. For the dark chocolate, I used a 3.5 oz. bar of Lindt Excellence Intense Dark 70% cacao plus 2.5 oz. of Nestle Chocolatier 53% cacao dark chocolate chips. I also had a bar of Ghiradelli white chocolate, and I used that, even though it wasn’t on Bon Appetit’s recommended list. My kitchen scale came in handy, ensuring I got the exact amount I needed of each ingredient.

I heartily recommend this cookie. It lived up to every one of my expectations. The tender and flavorful thin shortbread crust combines perfectly with dark chocolate, chopped peppermint candy canes, and white chocolate. The sweet complex flavors and textures of this cookie invite you to taste and then devour it. One caveat: You must not mind the little pieces of chopped candy cane. They bothered my hubby, but I adored them. I have a feeling my hubby will be in the minority on this one, because IMHO, this is one fantastic holiday recipe to keep, cherish and make again and again.

Bon Appetit’s Chocolate Peppermint Bark Cookies Source: Bon Appetit Magazine, December 2009 issue Rating: 10 out of 10 PRINTABLE RECIPE

INGREDIENTS: 2 cups unbleached all-purpose flour 1/4 tsp. fine sea salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 1 tsp. pure vanilla extract 1 large egg yolk 6 oz. bittersweet or semisweet chocolate, chopped 1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 oz.) 2 oz. high-quality white chocolate (such as Lindt or Perugina) Preheat oven to 350F. Spray a 13x9x2-inch metal baking pan* with nonstick spray. Line bottom of pan with long strip of 9”-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer**, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend. Drop dough by tablespoonfuls onto prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork. Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes***. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over. Stir white chocolate in medium metal bowl set over saucepan of simmering (not boiling) water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes****. Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. (Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper. ) Yield will depend on how the cookies are cut. VARIATION: Sprinkle the melted dark chocolate with chopped peanut brittle or peanut butter cups instead of the peppermint candies. NOTES: *I used a brownie pan. **I used my heavy-duty Kitchen Aid stand mixer, which I believe overbeat the dough. It puffed up and wrinkled in the pan, then deflated; but the shortbread was still fabulous. Next time, I will beat the mixture less and use 325F as my oven temperature. ***My cookie was done in 20 minutes, leading me to believe the oven temperature was too high. My pan was dark and coated and I think 325F would have worked better. ****After one hour, chocolate was still soft. I had to put the cookie in the fridge to get it to set.