These chocolate peppermint cookies are made with double the chocolate from cocoa powder and peppermint flavored chocolate. They are fudgy, delicious and the most perfect cookie to make for the holidays! The recipe makes 16 perfect chocolatey and minty cookies.
½teaspoon(0.5teaspoon)vanilla extract, or peppermint extract for more flavor
1 ½cups(187.5g)all purpose flour
½cup(43g)unsweetened cocoa powder
1/2teaspoon(0.5teaspoon)baking powder
½teaspoon(0.5teaspoon)baking soda
½teaspoon(0.5teaspoon)kosher salt
1cup(175g)peppermint flavored chocolate bar, such as Ghirardelli peppermint bark, chopped, plus more for garnish
Instructions
In the bowl of a stand mixer fitted with the paddle attachment beat the 1/2 cup butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar on low-medium speed until light and fluffy, about 1 minute. Add the egg and yolk and then pour in the 1/2 tsp either vanilla or peppermint extract. Mix again for 1 minute.
Add the 1 1/2 cups flour, 1/2 cups cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt and continue to mix until dough forms.
Stop the mixer, add the chopped chocolate and mix by hand, so you don’t break up the chocolate too much. Chill the cookie dough for 1 hour in the fridge.
Using an ice cream scoop, scoop the dough into even shaped balls and line 5 of them up on parchment lined sheet trays with about 1” of space in between.
Preheat the oven to 350° F. Take a few small chopped pieces and press them down onto the tops or sides of the cookie dough. Not too hard to press the dough down, just light enough to get it to stick to the top.
Bake the cookies for 13-15 minutes. 13 if you want them more chewy, 15 if you want it more cakey.
To keep the cookies perfectly round, place a larger round cookie cutter or an overturned glass over the cookie while it's still warm and scoot it around the cookie to shape it.