Double Chocolate Peppermint Cookies

Recipe by: Catherine Pla

Makes 22-24 large cookies

Double Chocolate Peppermint Cookies

These are crazy decadent, soft and chewy and full of peppermint flavor. 

• 2 c (242 g) all-purpose flour

• ⅓ c (30 g) Dutch process cocoa powder

• ½ t baking powder

• ½ t baking soda

• ½ t kosher salt

• ½ c (113 g) unsalted butter, room temperature

• ⅔ c (133 g) granulated sugar

• ½ c (100 g) light brown sugar

• 2 eggs, room temperature

• ¼ t peppermint extract, optional

• 1 t vanilla bean paste, or extract

• 1¼ c (240 g) bittersweet or semisweet chocolate chips

• 1 c chopped candy canes, divided

Combine flour, cocoa, baking powder, baking soda, and salt in a medium bowl and sift to combine and remove lumps. Set aside.

Using a stand mixer with the paddle attachment (or use a hand mixer on med-high), beat butter and sugars together until lightened, 2 minutes. Add in eggs one at a time, beating after each addition and scraping down the sides of the bowl as needed. Add peppermint extract, if using, and vanilla and mix to combine. 

Reduce speed to low and add the dry ingredients. Mix on low until blended. Add chocolate chips and ¾ cup of chopped candy canes and fold in lightly by hand until just combined. Cover bowl with plastic and refrigerate at least 30 minutes (up to overnight).

Preheat the oven to 350. Line 2 sheet pans with parchment. Scoop large balls of dough (I use an 2-tablespoon cookie scoop) onto the sheet pan. Place 8 cookies on each sheet pan about 2” apart as they will spread. Top dough balls with reserved chopped candy canes. Bake for 10-12 minutes, until the tops are almost set. Err on the side of under-baking so cookies remain soft and brownie-like in the center rather than crispy. Remove sheet pans from the oven and transfer to a wire rack to cool for about 10 minutes, then remove cookies to a cooling rack.