This copycat cookie recipe requires at least a 4 hour chill time.
Carson Downing
Another Levain favorite, the seasonal dark chocolate-peppermint cookie, inspired this riff.
How to Make Perfectly Round Cookies
To achieve consistent bakery-style rounds, try this trick withjust-baked cookies.
Credit:Carson Downing
Because the cookies are still warm they’re flexible enough to change shape minimally without breaking.
Add brown sugar, 1/4 cup of the granulated sugar, and the very finely crushed candies.
Beat on medium until very light, 3 minutes.
Scrape bowl; beat in eggs and vanilla.
Add flour, cocoa powder, baking soda, and salt; beat just until combined.
Cover and chill dough 30 minutes.
Line a tray or cookie sheet with parchment paper.
In a shallow dish combine 1/4 cup granulated sugar and and the finely crushed candies.
Portion dough into eight even pieces.
Shape the portions into balls.
Gently dip half of each dough ball into sugar mixture.
Place, sugar side up, on prepared tray.
Freeze 4 to 24 hours.
Adjust oven rack to middle position.
Preheat oven to 400F.
Arrange four dough balls 4-inches apart, sugar side up, on a parchment-lined large cookie sheet.
Bake 6 minutes (do not open oven).
Adjust temperature to 350oF.
Bake until edges are firm and cookies appear set, about 14 minutes more.
Remove from cookie sheet; cool completely.
Repeat with remaining dough balls.
2,000 calories a day is used for general nutrition advice.
