Rich Chocolate with a Hint of Cool Peppermint
This cookie was an immediate favorite for me because of both the flavor and the fudge texture! Rich cocoa, complemented by velvety chocolate chips and a subtle hint of refreshing peppermint is such a festive treat. This recipe is heavier on the chocolate with just a hint of candy cane. Happy baking -- I hope you enjoy!
.Ingredients:
• 2 1/2 cups all-purpose flour
• 12 tbsps cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cup unsalted butter
• 1 1/2cup light brown sugar
• 1/2 cup granulated white sugar
• 4 egg yolks, at room temperature
• 2 teaspoon peppermint extract
• 2 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 4 tablespoon candy canes
Directions:
Preheat oven to 350 degrees and line two baking sheets with parchment paper or non-stick silicone baking mats.
Add softened, unsalted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
To the creamed butter and sugars add the egg yolks, peppermint extract and vanilla. Mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
Add in the flour, cocoa powder, baking powder, baking soda and salt and mix until combined.
Add in the crushed candy canes and chocolate chips and mix just until incorporated.
Scoop the dough into 36 balls and arrange them two inches apart on the prepared baking sheets.
Bake the cookies for 10-12 minutes. (10 for chewier centers, 12 for crispier edges.)
After baking, let the cookies cool on the baking sheets for two minutes, then transfer them to a cooling rack to cool for 10 minutes.
Store left-overs in an airtight container for up to three days or freeze for up to two weeks.
Yield: 3 Doz Cookies
Also, be sure to check out my other Christmas baking blog posts below for more holiday recipes. Happy baking and Merry Christmas!
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