Description
Sassy Mama shares her double chocolate chip and peppermint cookies, like hot chocolate in a cup.
Ingredients
- 1/2 cup unsalted butter
- 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
- 1/4 cup crushed candy cane
- 1/3 cup dark, bittersweet or semisweet chocolate chips
Instructions
- Preheat Oven: Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Cream Together: In a large bowl, cream the butter and sugar together for about 1-2 minutes.
- Beat Until Fluffy: Add egg and peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
- Dry Ingredients: Add flour, salt, cocoa powder, baking soda and powder to a bowl and mix with a fork.
- Add Dry To Mixture: Add spoonful of dry ingredients over the wet ingredients mixing as you go until well combined.
- Chill: Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
- Ball The Dough: Form the dough into small balls (heaping 1 tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips.
- Bake: Bake for 10-12 minutes. The edges should start to dry but the tops will still be slightly soft looking.
- Enjoy!: Let set on the cookie sheet for a few minutes and sprinkle with crushed candy canes. Transfer to a cooling rack. Store in an airtight container.
