Description
Decadent double chocolate cookies infused with peppermint and topped with crushed candy canes for a festive treat.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 1/2 cup (50 g) unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (180 g) semisweet or dark chocolate chips
- 1/2 cup (90 g) white chocolate chips (optional)
- 3/4 cup finely crushed peppermint candies or candy canes
- Flaky sea salt, for finishing (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream butter with granulated and brown sugar until pale and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, then add vanilla until glossy.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and sea salt.
- Gradually fold dry mixture into the wet mixture until just combined.
- Gently fold in chocolate chips, ensuring even distribution.
- Portion dough onto baking sheets, leaving 2 inches between cookies, and chill in the refrigerator for 15 minutes.
- Bake one sheet at a time for 9-12 minutes, until edges are set and centers are slightly soft.
- While warm, press larger candy pieces into each cookie and sprinkle with flaky sea salt.
- Let cookies rest for 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Notes
Use high-quality cocoa and chocolate chips for depth of flavor. Chill scooped dough to maintain shape.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg