CHOCOLATE PEPPERMINT COOKIES

Chocolate Peppermint Cookies image

Provided by Annamaria Settanni McDonald

Time 8h35m

Number Of Ingredients 9

Previous Next

1/2 c dark cocoa powder
2 1/4 c all-purpose flour
1/4 tsp coarse salt
1 tsp baking powder
2 stick cold butter cut in pats/chunks
1 1/4 c sugar
2 eggs, room temperature
1/2-1 tsp peppermint extract
2 1/2 c semi-sweet or bittersweet chocolate chips

Steps:

1. In a medium bowl, whisk together the cocoa powder, flour, salt, and baking powder. Set aside.
2. With a mixer, combine the butter and sugar. Beat together on medium-high speed until well combined, light, and fluffy (about 3-4 minutes).
3. Beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the peppermint extract (if using).
4. Add the dry ingredients and mix on low speed until just combined. Use your hands to work in any remaining streaks of flour. (Note: This is a very thick dough, so don't overstrain your mixer.)
5. Using a large spatula or your hands, fold in the chocolate chips.
6. Wrap dough in Saran Wrap and chill dough for 8 hours or overnight.
7. Preheat the oven to 350F. Line cookie sheets with parchment paper. Remove the dough from the refrigerator.
8. Divide it into 2-ounce portions. (Note: If you don't have a scale, just eyeball it. Roughly 1 1/2 Tbsp of dough per cookie). Roll each portion of dough into a ball and flatten slightly. Place them onto the prepared cookie sheets, leaving about 1 1/2-inches between each cookie.
9. Bake for 14-18 minutes. (Note: There really is no visual clue as to when these cookies are done, just don't over bake them. Mine were perfect after only 14 minutes, but I prefer mine to be very chewy.)
10. Allow them to rest on the cookies sheets for a few minutes before transferring to a cooling rack.
11. Serve with a glass of milk and enjoy.