Festive, decadent and easy to make, these cookies are great for the holidays!
Rich chocolate cookies loaded with pieces of chocolate and a hint of peppermint are a great treat for the holidays. They are easy to make and will satisfy every chocoholic! Today’s recipe is a slight variation on the classic chocolate chip recipe posted here.
In this recipe part of the flour is replaced by cocoa powder to give the cookies their rich chocolate flavor. I like them a lot and you will too, especially if you like dark chocolate.
Start by beating the butter until light and fluffy, then add both sugars. Beat for 2 minutes on medium-high speed. Add the extracts (vanilla and peppermint or chocolate and peppermint, if possible. If you want to skip the peppermint extract, it is totally fine. Cookies will be delicious anyway). Next, add eggs, 1 at the time, and beat for 1 minute after each addition.
In a small bowl combine the dry ingredients: flour, cocoa powder, salt and baking soda. Turn the mixer’s speed down and slowly add one third of the dry ingredients to it. Mix it until just combined and repeat two times.
Next, add chopped chocolate and/or chocolate chips. Make sure the chocolate is of the best quality you can find as it will take the cookies to the next level.
Gently stir the chocolate chips in. Using a cookie dough scoop, divide the dough into small balls and place them on prepared baking sheets, leaving about 2 inches of space between the dough balls.
Bake the cookies for 8-10 minutes, rotating halfway if your oven doesn’t heat evenly. Remember, they should look slightly undercooked because they will continue baking even when taken out of the oven.
Once the batch is out of the oven, gently pull the parchment paper off of the baking sheet. Cool off the baking sheet before replacing the parchment paper and adding another batch of the dough.
Makes: about 45 cookies Prep time:15 minutes Ready in: 40 minutes
- 1¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 2 sticks (226 grams) butter, at room temperature
- 1 cup of sugar
- ⅔ cup light brown sugar, packed
- 1 teaspoon of peppermint and chocolate extracts each (or vanilla)
- 2 eggs, room temperature
- 2 ½ cups of semi-sweet and bittersweet chocolate chunks/chips or 15 oz chocolate bar, chopped
- 4-5 crushed candy canes (optional) to sprinkle on the cookies
- Place an oven rack in the center and preheat the oven to 375°F. Line baking sheets with non-stick silicone mats and/or parchment paper (optional, easy to transfer the cookies).
- In a small bowl mix together flour, cocoa powder, salt and baking soda. Set aside.
- Using a stand mixer with the paddle attachment, cream the butter on medium speed for 1 minute. Add both sugars and beat for about 2 minutes, scraping the sides with spatula. Add the both extracts and eggs, on at the time, beating for about 1 minute after each addition.
- With mixer on low, add the dry ingredients in 3 additions, mixing only until incorporated. Add chocolate chunks and stir well.
- Using a cookie dough scoop place the dough on the baking sheets. Sprinkle the crushed candy canes on top (optional). Bake, 1 sheet at the time, for 8-11 minutes, rotating once about halfway (if your oven doesn’t heat evenly).
- Remove cookies from the oven, cool down for about 2-3 minutes and pull the parchment paper off of the baking sheet. If not using the paper, transfer the cookies onto the cooling rack, using the spatula.
- Using a cooled down baking sheets, repeat with the remaining cookie dough.
- Store in an airtight container for 3-4 days.
Original recipe comes from Dorie Greenspan’s Baking: From My Home to Yours.