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Ingredients
Scale
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 6 tbsp (30 g) Dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) packed light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tsp peppermint extract
- 1 tsp vanilla bean paste or extract
- 1/2 cup (100 g) peppermint chips (Andes)
- 1/4 cup (50 g) semi-sweet chocolate chips
- 2 tbsp crushed candy canes for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together softened butter, light brown sugar, and granulated sugar until light and fluffy.
- Incorporate egg yolks, peppermint extract, and vanilla bean paste, mixing until pale and fluffy.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet mixture.
- Fold in peppermint chips and semi-sweet chocolate chips.
- Scoop dough into approximately 18 balls, arranging them two inches apart on baking sheets.
- Bake for 10-12 minutes, adjusting for desired chewiness.
- Cool for two minutes on baking sheets before transferring to a cooling rack. Optional: sprinkle with crushed candy canes.
Notes
Measure flour accurately by spooning and leveling to avoid dense cookies.
Experiment with different chocolate chips for variety.
Chill dough for thicker cookies before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 25