Chewy Double Chocolate Peppermint Cookies
Chewy rich chocolate cookies with crisp edges and creamy white chocolate swirl peppermint chips!
Ingredients
- 1 ⅓ cups 190g all-purpose flour
- ⅓ cup 28g cocoa powder (I prefer this one or this one)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup plus 1 tablespoon 125g unsalted butter, at room temperature
- ½ cup 100g granulated sugar
- ½ cup 110g packed dark brown sugar
- 1 large egg
- 1 teaspoon 5ml pure vanilla extract
- ¼ teaspoon pure peppermint extract optional
- 1 cup 170g white chocolate/milk chocolate peppermint chips
Instructions
- Sift flour, cocoa, baking soda and salt into a medium bowl and whisk to blend evenly.
- Beat butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer until smooth and slightly fluffy. Beat in egg with vanilla extract and peppermint extract (if you're using it) until well combined.
- Add flour mixture and mix on low speed until mostly combined but a few streaks of flour remain. Add chocolate chips and continue to mix on low just enough to distribute them through the dough. Wrap dough well in plastic wrap and refrigerate for at least 2 hours or over night.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper. If left overnight, let the cookie dough stand at room temperature for 15 minutes to soften.
- Roll about 2 tablespoons of dough into balls and place onto prepared baking sheets, spacing them at least 2 inches apart. Flatten with the palm of your hand and bake for 8-10 minutes. Remove from oven and let cookies cool on trays for 2-3 minutes, then transfer to a wire rack to finish cooling.
