Tis the season, and the best way to celebrate Christmas, and stay warm, is by baking a huuuuge batch of cookies, right? I came across this amazing recipe from Live For Cake and I just couldn't resist posting it for you guys! I mean, dark chocolate and peppermint? Sounds like an absolute recipe for success, if I do say so myself.
Ingredients
2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder (sifted)
1/4 cup black cocoa (sifted)*
1 tsp baking soda
1/2 tsp sea salt
1 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs (room temperature)
1 tsp peppermint extract (optional)
1 bag Bright White Candy Melts or white chocolate (melted)**
crushed candy canes
Instructions
- In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
- Chill dough for at least 1 hour or overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Using a medium cookie scoop, portion dough onto baking sheet (I did 9 cookies per sheet). Bake for approximately 10 mins, or until the middle is set. Cookies will deflate and crinkle a bit upon cooling.
- Cool on pans for 5 mins then transfer to to a wire rack to cool completely.
- Dip in melted candy melts or white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. Allow to set.
* If you don't have black cocoa, you can substitute Dutch-processed or regular cocoa. The cookies won't be as dark though.
** Read this post for details on how to best melt candy melts