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shopping1d ago
Chocolate-Mint Thins With Candy Cane Crunch Recipe
- The NYT recipe yields about five dozen Chocolate-Mint Thins with a candy cane crust, blending cocoa cookies with a peppermint-coated finish.
- Cookies are formed from stiff dough, rolled into balls, then flattened to 1/8 inch before baking to crisp the final texture.
- The coating uses melted chocolate with peppermint and vanilla extracts and coconut oil for a shiny, flavored shell.
- Crushed candy canes dust the tops after the chocolate sets, adding color and crunch.
- The piece notes substitutions, including using store-bought cookies or tempering chocolate for more snap.
- The recipe is part of a Christmas cookie collection highlighted by Julia Moskin, with reader comments and tips.
- Readers engage with the recipe via comments, asking how to temper chocolate and sharing kitchen tips.
- The article emphasizes festive presentation with crushed candy canes and a glossy chocolate finish.
- Nytimes recipe includes nutritional information by Edamam as an estimate for a 60-serving batch.
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