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Chef to the Rescue: Chocolate Toffee Peppermint Cookies from Bell's Cookie Co.

When you're cooking have you ever had that moment when you ask yourself 'am I doing this right'? You're not alone! So, we asked some of our favorite chefs to send us a recipe, then jump on a video conference and talk us through how to make it. Along the way, they're sharing some secrets to take your kitchen skills to the next level.

For this edition of Chef to the Rescue we're making a holiday treat, chocolate toffee peppermint cookies from Bell's Cookie Company. Brooke and Tomas Perez are the co-owners of this Seattle-based bakery. At Bell's, they focus on creating unique cookies, each of which evokes a feeling of nostalgia. These cookies feature the flavors of a classic thin mint, but with a dense, chewy texture. They're perfect to leave out for Santa or to satisfy the sweet tooth of any hungry elves in you house.

Brooke's Tips for Success:

  1. Do NOT over mix! Ingredients should be incorporated just until they are combined. If you think you're over mixing the dough, you probably are.
  2. For a dense, chewy texture chill the dough in the fridge for 30-45 minutes before baking (or about 15 minutes in the freezer).
  3. Make sure you bake on a sheet pan lined with parchment paper. The baking time and texture will change dramatically if they're baked on Silpat.

Chocolate + Peppermint + Toffee Cookies

Recipe Courtesy: Bell's Cookie Co.

Brandon's Note: Ingredients in this recipe are measured by weight, which requires bakers to utilize a kitchen scale. You can find a good one online for $10-$15.

Ingredients:

  • Butter, soft -- 227g
  • Cream Cheese --175g
  • Sugar -- 412g
  • Salt -- 5g
  • Vanilla -- 5g
  • Eggs -- 100g
  • Flour -- 536g
  • Cocoa Powder -- 62g
  • Baking S. -- 2t
  • Peppermint Extract -- 2t
  • Toffee -- 105g

Instructions:

  1. In the bowl of a stand mixer: mix butter, sugar and cream cheese.
  2. Add eggs, vanilla and peppermint in two additions.
  3. Add cocoa powder, then add baking soda and flour.
  4. Mix in toffee.
  5. Portion to 85g and chill.
  6. Bake at 350 until done. (8-10 minutes convection, 10-12 minutes non-convection)
  7. Bake at 350 until done. (8-10 minutes convection, 10-12 minutes non-convection)
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