Double Peppermint Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/4 cup Dutch cocoa powder
  • 1/2 tsp Peppermint extract
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1/2 tsp Vanilla extract
  • 1/2 cup White sugar

• Dairy

  • 1/2 cup Butter, unsalted

• Desserts

  • 1 Candy canes

Found on honeyandbirch.com

Description

Ingredients

• 1 1/4 cup all-purpose flour
• 1/4 cup dutch cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 cup semi-sweet chocolate chips
• crushed candy canes for sprinkling

Directions

• Pre-heat oven to 375 degrees. Line 3 baking sheets with parchment paper or silicone baking sheets. In a medium bowl, combine the flour, cocoa powder, baking soda and salt with a whisk. Set aside. In the bowl of a stand mixer, cream together the white sugar, brown sugar and melted butter on high. When that is well-mixed, reduce the speed to low and add the egg, vanilla extract and peppermint extract. When this is well combined, slowly add the set-aside flour mixture until just combined. Then fold in the chocolate chips using a spatula. Using a tablespoon measuring spoon, measure out the dough. Place the cookie dough one inch apart on the prepared baking sheets. Bake for 9-10 minutes, or until the cookie edges look browner than the dough. Remove from the oven. Immediately press the top of each cookie with a spoon or the flat side of a knife to flatten the cookie, just a little, and sprinkle the top of each cookie with a little bit of crushed candy cane. Let cool on baking sheet for 5 minutes, then let them finish cooling on a baking rack.
• Pre-heat oven to 375 degrees. Line 3 baking sheets with parchment paper or silicone baking sheets.
• In a medium bowl, combine the flour, cocoa powder, baking soda and salt with a whisk. Set aside.
• In the bowl of a stand mixer, cream together the white sugar, brown sugar and melted butter on high. When that is well-mixed, reduce the speed to low and add the egg, vanilla extract and peppermint extract. When this is well combined, slowly add the set-aside flour mixture until just combined. Then fold in the chocolate chips using a spatula.
• Using a tablespoon measuring spoon, measure out the dough. Place the cookie dough one inch apart on the prepared baking sheets.
• Bake for 9-10 minutes, or until the cookie edges look browner than the dough. Remove from the oven. Immediately press the top of each cookie with a spoon or the flat side of a knife to flatten the cookie, just a little, and sprinkle the top of each cookie with a little bit of crushed candy cane. Let cool on baking sheet for 5 minutes, then let them finish cooling on a baking rack.

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