It may be the season of peppermint mochas, but cookies are a top contender in the holiday treat battle. Simultaneously crunchy & chewy, these sweets serve up double doses of chocolate love, both in the batter and then delicately drizzled on top. They’re deliciously dense so make sure to grab a tall glass of milk before digging in.
- 1 cup all-purpose flour
- 1/4 cup Dutch cocoa powder
- 1/2 + 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 cups semi-sweet chocolate chips
- 2 sticks butter, softened
- 1 1/4 cups sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- Handful of candy canes or peppermint candies, crushed
- Combine flour, cocoa powder, baking soda, and salt. Set aside.
- In a kitchen aid bowl with paddle, combine butter and sugar. Blend on medium speed for 3 minutes.
- Add egg, yolk, vanilla extract, and peppermint extract. Blend until incorporated. Scrape bottom/side well, blend.
- Add dry ingredients and chocolate chips, blend until incorporated, scrape/blend well.
- Weigh out dough into 1 pound, 7 ounce balls. Roll into logs and into parchments paper, chill until firm.
- When firm, unroll dough from parchment, slightly dampen log and roll in crushed candy cane. Slice logs into ¼” – 3/8” pieces (about 50 per log).
- Sprinkle top of each piece with crushed candy cane.
- Bake at 350 degrees for 6-8 min.
- Allow to cool, drizzle with semi-sweet chocolate.