Double Chocolate Peppermint Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 5/8 cup Cocoa powder
  • 2 tsp Corn starch
  • 1 cup Flour
  • 1 tsp Peppermint extract
  • 1/4 tsp Sea salt
  • 1/2 cup Semi sweet chocolate morsels
  • 1 tsp Vanilla extract
  • 1/4 cup White sugar

• Dairy

  • 5/8 cup Butter, unsalted

• Desserts

  • 1/2 cup Candy canes

Found on aberdeenskitchen.com

Description

Ingredients

• ½ cup + 2 tablespoons cocoa powder
• 1 cup flour
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• 2 teaspoons corn starch
• ½ cup + 2 tablespoons unsalted butter, room temperature
• ¾ cup brown sugar
• ¼ cup white sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• ½ cup semi-sweet chocolate morsels
• ½ cup candy canes, broken up and crushed

Directions

• Preheat oven to 350˚F. Prepare a baking sheet with a silpat or parchment paper
• In a medium bowl, mix together cocoa powder, flour, baking soda, sea salt, and corn starch until completely combined.
• In a large bowl, cream together butter and sugars. Add the egg and extracts and whisk until thoroughly mixed.
• Stir the flour mixture into the sugar mixture until thoroughly combined.
• Gently fold in chocolate morsels.
• Cover in saran wrap and chill dough for 30 minutes.
• After chilling, scoop and balls of dough, about 2½ tablespoons each, onto the prepared baking sheet.
• Bake 8-10 minutes, being careful not to overcook! Remove from the oven when they look almost but not quite done. They will still be quite soft in the center.
• Sprinkle with crushed candy canes and let cool on the baking sheet for 5 more minutes. Remove to a wire rack to cool completely.