Double Chocolate Peppermint Cookies Recipes

Ingredient:

1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
3/4 cup sugar
1 large egg
1/4 tsp natural peppermint extract
1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
1/3 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 candy cane (finely crushed)
1/3 cup dark, chocolate bits or feves

Directions:

Preheat oven to 350 degrees F (176 C)

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

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

3. Add flour, salt, cocoa powder, baking soda and powder and sift - whisk everything together 

4. Add to the wet and mix until well combined.

5. Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes 

6. Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an parchment-lined baking sheet. 

7. Press the tops down and then top with a few more chocolate chips 

8. Bake for 10-12 minutes – the edges should start to dry but the tops will still be soft 

9. Let set on the cookie sheet for a few minutes more

10. Sprinkle broken candy cane on immediately and press in.

11. Transfer to a cooling rack to rest until completely cooled.