Double Chocolate Fudge Cookies with Starlight Peppermint Cream - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 1/2 ounces (5 tablespoons) unsalted butter, softened at room temperature
- 14 1/2 ounces dark chocolate, chopped (2 1/2 cups)
- 1 1/2 cups packed light brown sugar
- 4 large eggs, at room temperature
- 2 tablespoons ground espresso powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure peppermint extract
- 1/2 cup, plus 2 tablespoons unbleached all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup mini dark chocolate chips
Instructions
- Special equipment: You'll need a piping bag with a plain 1/2-round tip.
- Heat the oven to 350 degrees F. Line three sheet pans with parchment.
- Make the cookies: Melt the butter over simmering water in a small saucepan over medium heat. Once melted, remove from the heat, add the chopped chocolate and stir until melted. Set aside in a warm place.
- In a stand mixer fitted with the whip attachment, whip the brown sugar and eggs on high speed until thick and ribbony, 3 to 4 minutes. Add the ground espresso and both extracts and whip for another 3 minutes. With a rubber spatula, fold in the warm chocolate/butter mixture. Stir to combine.
- Sift together the flour, salt, cinnamon and baking powder. Fold the dry ingredients into the chocolate mixture, then fold in the chocolate chips.
- Using a small ice cream scoop or a heaping teaspoon, scoop the cookies onto the sheet pans, leaving 2 inches in between. Bake until the tops become shiny and start to crack, 7 to 8 minutes. Do not overbake. Let the cookies cool completely on the pan before filling.
- Make the peppermint cream: Heat the cream in a small saucepan over low heat until it comes to a simmer. Do not boil. Remove the pan from the heat and stir in the chocolate, both extracts and the salt. Let the mixture cool in the refrigerator for about 1 hour. Check the texture-it should be pudding-like.
- In a stand mixer fitted with the whip attachment, whip the chocolate cream on medium speed until slightly firm peaks form. With a rubber spatula, fold in the crushed peppermints.
- Spoon the filling into the piping bag and pipe it on the undersides of half of the cookies. Arrange another cookie on top. Sprinkle with confectioners' sugar.
- Once filled, serve the cookies right away. If there are leftovers, store at room temperature in an airtight container for up to 1 day. Store unfilled cookies in an airtight container for up to 3 days.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
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