Peppermint Double Chocolate Cookies

Peppermint Double Chocolate Cookies

Adapted via Sallys Baking Addiction

Makes 20 cookies

1. 
   
2. 1/2 cup (115g) unsalted butter, softened
3. 1/2 cup (100g) granulated sugar
4. 1/2 cup (100g) packed brown sugar
5. 1 large egg, at room temperature
6. 1 teaspoon pure vanilla extract
7. 1 teaspoon peppermint extract
8. 1 cup (125g) all-purpose flour
9. 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder (I used Ghiradelli + Hershey’s)
10. 1 teaspoon baking soda
11. 2 teaspoons espresso powder (optional)
12. 1/8 teaspoon salt
13. 1 cup (180g) mini or regular size semi-sweet chocolate chips
14. 8 ounces white chocolate, coarsely chopped
15. 1 large candy cane, crushed
17. 
    
18. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.
19. In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
20. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.

1. Preheat oven to 350°F.
2. Line two large baking sheets with parchment paper or silicone baking mats. 
3. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets.  Bake the cookies for 10-12 minutes.
4. 
   
5.  Cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as they cool.
6. 
   
7. Melt the chopped white chocolate in a double boiler or microwave. For the microwave, melt in 15 second increments, stirring after each increment until completely melted and smooth. Add white chocolate to pastry bag with small tip and drizzle in zigzag motion onto a half of each cookie.  Sprinkle crushed candy canes on top.

 

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