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Ingredients
- 1.75 C AP flour
- 1/2 C unsweetened cocoa powder (not Dutch-process)
- 3/4 t baking soda
- 1/4 t baking powder
- 1/2 t kosher salt
- 2 sticks unsalted butter, at room temperature
- 1.75 C sugar
- 1 large egg
- 1 t pure vanilla extract
Peppermint bark
- 1 lb good-quality white chocolate, roughly chopped
- 3/4 t peppermint extract
- 20 soft peppermint candies, crushed
Instructions
- Cut two 13x18 pieces of parchment.
- Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
- Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes.
- Add the egg and vanilla and beat until creamy, about 2 minutes.
- Reduce the mixer speed to low, then gradually add the flour mixture and beat until just incorporated, about 2 minutes more.
- Place a sheet of parchment on a work surface.
- Transfer the dough to the parchment and cover with another sheet of parchment.
- Use a rolling pin to flatten the dough into an even layer that reaches the edges of the parchment.
- Slide the parchment and dough onto a 13x18-inch rimmed baking sheet and freeze until firm, about 20 minutes.
- Meanwhile, position a rack in the center of the oven and preheat to 350ยบ F.
- Remove the top parchment from the dough and bake until firm and no longer shiny, 20 to 25 minutes.
- Transfer the baking sheet to a rack and cool completely.
Peppermint bark
- Put all but 1 cup of the white chocolate in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted.
- Remove the bowl from the saucepan; keep the saucepan over low heat.
- Gradually stir the reserved 1 cup white chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted; return the bowl to the saucepan for 5 to 10 seconds at a time as needed.
- Do not rush this step: It may take up to 10 minutes to melt all the chocolate.
- Wipe off any moisture from the bottom of the bowl.
- Stir the peppermint extract into the chocolate, then quickly pour over the cooled cookie base and spread in an even layer with a rubber spatula or small offset spatula.
- Sprinkle immediately with the peppermint candies, gently pressing the pieces into the white chocolate.
- Set aside at room temperature until firm, about 2 hours.
- Lift the bark cookie out of the baking sheet using the parchment and break it into pieces.