This is a favorite family recipe that I always make during the winter holidays. I hope you enjoy!
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Chocolate Peppermint Cookies
COOKIE DOUGH
2/3 cup (94 g) all-purpose flour
2 Tbsp (12 g) Dutch process unsweetened cocoa, sifted
1 tsp (4 g) baking powder
1/4 tsp (1.5 g) salt
8 ounces (226 g) chopped semisweet chocolate
1/4 cup (57 g) unsalted butter, cubed
2 large eggs (100 g), at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (92 g) light brown sugar, firmly packed
1 tsp (4 g) vanilla extract
1/2 tsp (2 g) pure peppermint extract
1/2 cup (85 g) semisweet chocolate chips
TOPPING
6 oz (170 g) peppermint bark, roughly chopped
(As an alternative, I use Andie’s mints)
2 to 3 Tbsp crushed peppermint candy, for topping
INSTRUCTIONS:
Preheat oven to 350°F and line two baking sheets with parchment paper.
Whisk together flour, cocoa, baking powder, and salt in a medium bowl.
Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
Combine eggs, sugars, vanilla, and peppermint extract in a large mixer bowl fitted with a whisk attachment. Whisk together on medium speed for 5 minutes. Reduce speed to low and beat in melted chocolate for 1 minute.
Add flour mixture and mix on low speed for 20 seconds, just until combined.
Fold in chocolate chips (dough will resemble a gooey brownie batter).
Use a medium cookie scoop coated lightly with nonstick spray to form the cookies – invert the scoop just above the baking sheets, spacing cookies 3 inches apart. Top with pieces of peppermint bark, pressing gently to adhere.
Bake cookies for 12 to 14 minutes, rotating pans halfway through, until tops are just set and cookies are crackly.
Remove from oven and let cookies cool for 8 minutes on baking sheets. Sprinkle with crushed peppermint.
Cool for 2 more minutes, then transfer to a wire rack to cool completely.
Happy Holidays!
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