Double Chocolate Peppermint Cookies
Double chocolate peppermint cookies are soft, fudgy, and packed with melted chocolate, dark cocoa, and peppermint candies. They're ready in 30 minutes with no chill time, making them perfect for the holidays!
Ingredients
- 8 ounces semi-sweet 60% cocoa bar chopped
- 3/4 cup all-purpose flour *see notes below for measuring*
- 3 tablespoons unsweetened Dutch cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1/2 teaspoon pure peppermint extract
- 1/2 cup crushed candy canes
Instructions
- Preheat the oven to 350 F/180 C. Line two large baking sheets with parchment paper and set them aside.
- In a microwave-safe bowl, melt the chocolate in 20-second increments, stirring in between, until fully melted. Set aside to cool for 5 minutes while you prep the rest of the ingredients.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
- In another heat-proof bowl, combine the butter and sugars. Microwave for 1-2 minutes, just long enough to melt the butter. Once melted, combine fully with a whisk.
- Whisk in the eggs, egg yolk, vanilla, and peppermint extract.
- Whisk in the melted chocolate. Then fold in the dry ingredients until just combined.
- Using a large (3 tbsp) cookie scoop, place 6-7 cookies spaced 2 inches apart on the prepared baking sheets. Generously sprinkle with the crushed candy canes, moving any pieces near the edges towards the top to keep them from melting onto the pan.
- Then bake one tray at a time, leaving the other on the counter, for 8-10 minutes. Let the tray cool on a rack while the other bakes.
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Smaller cookies: Use a two-tablespoon cookie scoop, place 9-10 cookies on each tray, and bake for 8-9 minutes.
Note: Make sure to scoop the entire bowl of batter right away. If it sits in the bowl, the cookies will not have shiny crinkle tops.
Storage: Store leftover cookies in an airtight container at room temperature for 2-3 days.
