Chocolate Peppermint Cookies
Fudgy, decadent and filled with three kinds of chocolate these Peppermint Chocolate Cookies deserve a spot on your holiday cookies tray!
Servings: 12 Cookies
Ingredients
- 1 stick Butter unsalted and at room temperature
- ½ cup Granulated sugar
- ½ cup Brown sugar
- 2 teaspoons Espresso Powder
- 2 large Eggs at room temperature
- 6 ounces Semi sweet Chocolate chopped
- 2 teaspoons Pure vanilla extract
- ¾ cup All purpose flour
- 1 and ½ Tablespoons Dutch Processed Cocoa Powder
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Semi sweet Chocolate Chips
Instructions
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, both sugars and vanilla on medium speed until light and fluffy, about 3 minutes. Add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. Turn mixer off.
- Using a rubber spatula, fold the melted chocolate into the batter, mixing until evenly combined. Fold in the chocolate chips too.
- Using a large cookie scoop, drop 3-Tablespoon sized mounds of batter onto the prepared baking sheet, spacing them 2 inches apart. Loosely cover the pan with plastic wrap and refrigerate for at least 1 hour, and up to 1 day.
- 30 minutes before you're ready to bake, preheat your oven to 300 degrees (F).Bake for 14 to 16 minutes, or until the cookies have puffed up and look slightly cracked on the surface.
- Allow the cookies to cool on the baking sheet, placed on a cooling rack, for at least 20 minutes before transferring to a serving plate.Store cookies in an airtight container at room temperature for up to 1 week.
Nutrition
Serving: 1Cookie