Chewy Double Chocolate Peppermint Cookies
Ingredients
The dough
-
½
cup
unsalted butter (softened)
-
¾
cup
sugar
-
1
large
egg
-
¼
tsp
natural peppermint extract
-
1 ¼
cups
unbleached all-purpose flour (or whole-wheat pastry)
-
⅓
cup
cocoa powder
-
¼
tsp
salt
-
½
tsp
baking soda
-
¼
tsp
baking powder
-
⅓
cup
dark, bittersweet or semisweet chocolate chips
The topping
-
1
candy cane
finely crushed
Instructions
- Preheat the oven to 350°F (176°C).
- In a large bowl, cream together the softened butter and sugar for 1-2 minutes.
- Add the egg and peppermint extract, beating until light and fluffy.
- Sift the flour, salt, cocoa powder, baking soda, and baking powder over the wet ingredients, mixing until well combined.
- Stir in the chocolate chips and chill the dough in the freezer for 10 minutes.
- Form the dough into small balls (about 1 tablespoon each) and place them on a baking sheet lined with parchment paper, spaced 1.5 inches apart.
- Press the tops down slightly and add a few extra chocolate chips on top.
- Bake for 10-12 minutes until the edges are dry but the tops are still soft.
- Sprinkle crushed candy cane on top immediately after removing from the oven.
- Let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
210
Total fat
10g
Total carbohydrates
29g
Total protein
2.3g
Sodium
20mg
Cholesterol
20mg
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