Chewy Double Chocolate Peppermint Cookies

Ingredients

• 0.5 cup unsalted butter (softened; 1 stick)
• 0.75 cup sugar
• 1 egg (large)
• 0.25 tsp natural peppermint extract
• 1.25 cup unbleached all-purpose flour (or whole-wheat pastry flour)
• 0.333 cup cocoa powder
• 0.25 tsp salt
• 0.5 tsp baking soda
• 0.25 tsp baking powder
• 1 candy cane (finely crushed)
• 0.333 cup dark, bittersweet or semisweet chocolate chips (plus more for topping)

Steps

1. 1

   Preheat oven to 350 degrees F (176 C).

2. 2

   In a large bowl, cream the softened butter and sugar together for about 1-2 minutes until smooth.

3. 3

   Add the egg and peppermint extract to the butter mixture and beat until light and fluffy, scraping down the sides of the bowl as you go to ensure even mixing.

4. 4

   Add the flour, salt, cocoa powder, baking soda, and baking powder to a sifter.

5. 5

   Sift the dry ingredients gradually over the wet ingredients, mixing as you go, until well combined.

6. 6

   Add the chocolate chips and stir them in with a mixing spoon.

7. 7

   Chill the dough in the freezer for 10 minutes while the oven finishes heating.

8. 8

   Form the dough into small balls (about a heaping 1 Tbsp each) and place them 1.5 inches apart on an ungreased or parchment-lined baking sheet.

9. 9

   Press the tops of the dough balls down slightly and then top with a few more chocolate chips to indicate the flavor inside.

10. 10

    Bake for 10-12 minutes. The edges should start to dry but the tops will still look slightly soft.

11. 11

    Remove from the oven and immediately sprinkle the crushed candy cane over the warm cookies.

12. 12

    Let the cookies set on the baking sheet for a few minutes before transferring them to a cooling rack.

13. 13

    Allow cookies to rest until completely cooled.

Notes

Store in an airtight container to keep fresh for up to a few days or freeze for several weeks. For best texture when making ahead, freeze the dough in advance, defrost overnight in the refrigerator, and bake the day of serving. If using a small cookie scoop to make smaller cookies, the recipe may yield up to 22 cookies; reduce baking time slightly to keep them soft.

Nutrition per serving

• dessert
• cookies
• holiday
• Christmas
• peppermint
• chocolate
• baked