It’s Friday! So that means recipe day!
One of the hardest things for me when my son had to be egg and soy free, was making good tasting desserts. Most of the desserts I previously made had one or both ingredients. This dessert will make your mouth happy! My husband and kids request this as their birthday treat over and over again.
As with all baking, depending on your altitude, humidity, etc you may need to adjust your flour and rising agents(ie baking powder/baking soda). I live in dry Utah climate at about 4400 ft elevation. Also, make sure you plan TIME to make this–allow time for chilling; and putting the coating on takes about an hour.
I hope that you will give this a try! Happy Baking!
2 C sugar
2 C flour
3/4 C unsweetened cocoa powder
3/4 baking powder
3/4 tsp baking soda
1 TBSP ground flaxseed + 2 TBSP water–let stand 2-4 minutes to thicken
4 TBSP butter, melted
2/3-3/4 C water, divided
3 (12 oz) bags of Guittard milk chocolate chips
4 TBSP butter, cut into chunks OR shortening(not soy free, but or is much easier to coat the cookies)
3/4 tsp McCormick peppermint extract
To make the wafer:
Place dry ingredients in bosch mixer(this is what I have so it might be slightly different with another mixer). Pulse several times to mix well.
Add the flaxseed/water combo, butter, and 1/2 cup of the water. Turn bosch mixer on speed one. While it is mixing slowly add only enough water to form the dough! You may need more or less. I always pause once in the middle of adding the water to scrape down the center and sides. You don’t want to add too much water. You will know when you’ve added enough because the dough comes together and scrapes the sides of the Bosch bowl clean.
Place dough into a bowl, cover it and place in the refrigerator for 30-45 minutes.
Preheat oven to 350 degrees. Grease two cookie sheets with butter. Grease really well! Set aside.
Then roll out dough onto parchment paper that has been lightly floured. Roll out dough and cut circles out using a 1 1/2-2″ circle cookie cutter.
Place circles on greased cookie sheet.
Bake at 350 degrees for 10 minutes(I cook two sheets at once and switch their place in the oven at 5 minutes).
Let cool on sheet for 1-2 minutes. Then cool on wire racks. When all dough has been baked, wash and dry the cookie sheets. Then line with parchment paper.
Make the coating:
In a large microwave safe bowl, warm the chocolate chips(I only use the larger Guittard milk chocolate chips) for 2 minutes in the microwave. Stir really well.
Add chunks of butter and microwave for 45 more seconds. If the chocolate chips aren’t totally melted, then microwave 15 more seconds. Then add peppermint extract(make sure you use a good quality PEPPERMINT extract) and stir well.
**Be careful to NOT over microwave your chocolate.:) Burnt chocolate chips is a terrible smell.
Using a knife, spread the coating on both sides of the cookie. These cookies are soft, so this is a bit of a careful undertaking. And this is messy, but OH SO WORTH IT! If the coating cools to much, place back in microwave for 10 seconds and stir again.
* If you don’t have time to do both sides of the cookie, just frost the top. They are still good! Still store them in the freezer* This recipe makes just enough coating, so if you discover that you’ve been putting too much coating on and are running low, then switch to only frosting the top or make another small batch of the coating-I do this sometimes when I haven’t gauged correctly.
Place coated cookies on baking sheets covered with parchment paper. Once the cookie sheet is full, place in freezer for about 15 minutes or until chocolate is set.
When the coating is hard you can place them in a freezer plastic bag or a large plastic container. Then store the container/baggies in freezer. Continue until all cookies are done. This recipe yields 3 1/2 dozen cookies! Yum!
Then comes the hard part…summoning the will power to not eat them all before your family gets home! I always, always eat one, OR maybe two, before they come home…They never know! Well, now they might. Before serving, take out of the freezer for 10-15 minutes.
Life is better with chocolate…especially these cookies.
Seriously-these are the only chocolate chips I like for this recipe.
<a href="http://Guittard, Real Milk Chocolate Baking Chips, 11.5oz Bag (Pack of 4)” target=”_blank” rel=”noopener”>Guittard Milk Chocolate Chips
<a href="http://McCormick Pure Peppermint Extract, 1 Fl. Oz.” target=”_blank” rel=”noopener”>McCormick Pure Peppermint Extract
And I’ve found I can’t live without my Bosch!
<a href="http://Bosch MUM6N10UC Universal Plus Stand Mixer, 800 Watt, 6.5-Quarts with Bowl Scraper and Cake Paddles” target=”_blank” rel=”noopener”>Bosch Universal Mixer
**Now if you CAN eat eggs and soy, then it does make a much easier for the coating part to use shortening. I still prefer to use flaxseed instead of eggs in the wafer, but you would use 1 egg instead of ground flaxseed. I recommend using shortening instead of butter too with eggs for the wafer. This does make the wafers crispier too. The coating is smoother with shortening- so you could actually dip your cookie in the coating instead of spreading it on with a knife. I still do egg and soy free, but it’s more work. 😊
We still actually prefer these cookies egg and soy free. And many of our friends, family, and neighbors agree! These are gone VERY quickly whenever I bring them to an event.
**If you only have time to frost the top, use the extra frosting later to dip pretzels in. It’s SO GOOD!
Life is Good. Share the Good.