The dough for these chocolate peppermint and chocolate chip cookies contains mini chocolate chips and crushed candy canes. Making these cookies reminded me that I really should bake more with chocolate and peppermint.
The dough is really easy to work with and is not very persnickety. I broke all of the baking rules and used a cold egg and microwaved the butter to soften it. The hardest part is keeping track of the timing of each baking sheet... bake for 8 minutes, add the topping, bake for another 2 minutes, cool for 4 minutes.. I used two timers to keep track and only got confused once.
The result? A totally delicious cookie. Chocolatey, pepperminty, buttery, and a just enough salt to give it that salted chocolate taste that is soooo good.
Chocolate Peppermint and Chocolate Chip Cookies
Makes about 40 to 45 cookies
9 ounces semisweet mini chocolate chips, divided
1 C crushed candy canes, divided
1 3/4 C unbleached all purpose flour
1/2 C minus 1 T Dutch process unsweetened cocoa
1 tsp baking powder
3/4 C unsalted butter, softened
2 1/2 T vegetable oil
3/4 C sugar
3/4 C sugar
1 large egg
1/2 tsp salt
1 1/2 tsp vanilla
- Place a rack in the upper third of your oven and preheat it to 350 degrees F and line 3 baking sheets (you don't necessarily need 3, but this worked for me to always have a cool baking sheet) with nonstick parchment paper.
- In the bowl of a food processor, add 3/4 C of the chocolate chips, 1/3 C of the crushed peppermint candy, all of the flour, cocoa, and baking powder. Pulse a few times, and then process until everything is finely ground.
- Place the butter, oil, and sugar in the bowl of a stand mixer and mix with the paddle attachment until fluffy and light colored.
- Add the egg, salt, and vanilla and mix until incorporated.
- Using a rubber spatula, mix in the flour mixture and the rest of the chocolate chips.
- Scoop out the dough to from 1 1/4 inch balls and place them about 2 inches apart on the parchment.
- Press them down with your fingers or the bottom of a glass to a 2 inch round.
- Bake the cookies, one sheet at a time, for 8 minutes. Remove the sheet from the oven, and sprinkle each cookie with some of the crushed peppermint. Spray the bottom of a glass with spray oil, and press the candy into the cookies. Return the sheet to the oven and bake for 2 minutes more.
- Allow the cookies to cool on the cookie sheet for 4 minutes. Move the cookies to a rack and cool completely.
- Repeat with the rest of the dough.
- You can keep these in an airtight container for up to 10 days! You can also freeze them for a month.
This recipe is slightly adapted from The All-American Cookie Book. I've loved everything I've made from this book.