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Mocha Peppermint Chocolate Cookies
Thick and chewy fudgy chocolate espresso cookies with homemade white chocolate peppermint bark chunks and dark chocolate chips. Perfect for the Holidays!
Ingredients
Peppermint bark:
- 4 oz 113g pure white chocolate
- ¼ teaspoon pure peppermint extract
- 2 candy canes crushed
Cookie dough:
- 1 cup plus 2 tablespoon 160g all-purpose flour
- ⅓ cup 28g cocoa powder (I prefer this one)
- ½ teaspoon baking soda
- ½ teaspoon espresso powder
- ½ teaspoon salt
- ½ cup 113g unsalted butter, softened
- ½ cup 110g packed dark brown sugar
- ⅓ cup 65g granulated sugar
- 1 large egg at room temperature
- 1 teaspoon 5ml pure vanilla extract
- ¼ teaspoon pure peppermint extract optional (see notes in post write-up)
- ½ cup 85g dark chocolate chunks
Instructions
- First make the peppermint bark. Place chopped white chocolate in a heatproof bowl set over a saucepan of simmering water and stir frequently until completely melted and smooth. Add crushed candy cane and mix it into the melted chocolate with peppermint extract. Spread the chocolate bark on a piece of waxed or parchment paper and let it set in the fridge for 20 minutes until firm.
- Make the cookie dough. Sift flour, cocoa, baking soda, espresso powder and salt in a medium bowl and whisk to blend evenly.
- Combine butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2-3 minutes until slightly fluffy and lightened in colour by a shade. Stop to scrape down the sides of the bowl a few times during mixing.
- Add egg, vanilla and peppermint extract and mix until well combined. Add dry ingredients and mix on low until it just begins to incorporate then fold in the peppermint bark chunks and chocolate chips. Cover the bowl and refrigerate for 1 hour.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Scoop up about 2 tablespoons of dough and roll into smooth balls. Place onto prepared baking sheets spacing them 2 inches apart. Place a few extra chunks of peppermint bark on top of each dough ball if desired. Flatten just slightly and bake for 9-11 minutes until puffed and the tops are cracked but they are still soft in the middle. Transfer to a rack and let cookies cool on trays for 3 minutes before transferring individually to the rack to finish cooling.
