Chocolate Peppermint Cookies
Soft and fudgy brownie chocolate cookies with peppermint flavour and crushed candy canes on top
Ingredients
- 200 g dark chocolate, finely chopped
- 50 g unsalted butter, cubed
- 100 g all-purpose flour
- 2 tablespoons Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, room temperature
- 100 g granulated sugar
- 50 g brown sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 candy canes, crushed, for topping
Instructions
- Flour mixture: In a small mixing bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside.
- Chocolate mixture: In a small pan on a stovetop, heat the chocolate and butter on very low heat until completely melted. If you aren't able to control the heat of your stovetop well, I'd recommend using a double boiler to prevent the chocolate from seizing.
- Whip eggs: Meanwhile, in a large mixing bowl, add the eggs, granulated sugar, brown sugar, peppermint extract, and vanilla extract. Use an electric hand mixer to beat the mixture for at least 5 minutes on medium speed until it becomes pale in colour and doubled in volume.
- Combine: Add the melted chocolate mixture into the egg mixture and beat on low speed until combined. Add flour and beat again on low speed until just combined.
- Rest batter: Let the batter rest at room temperature for 10 minutes to allow it to firm up.
- Prep: Meanwhile, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Scoop dough: Use a 3 or 4-tablespoon cookie scoop to scoop the cookie dough and release them onto your lined baking sheet, leaving about 2" in between each cookie to account for spreading.
- Bake: Bake cookies for 12-14 minutes or until the surface of the cookies is cracked and puffy. Immediately sprinkle crushed candy canes on top of each cookie to let the heat help them stick.
- Cool: Let the cookies cool on the baking sheet for about 10-15 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 242kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 109mg | Potassium: 173mg | Fiber: 3g | Sugar: 18g | Vitamin A: 164IU | Calcium: 47mg | Iron: 3mg
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