Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, dark chocolate chip peppermint cookies. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Dark Chocolate Chip Peppermint Cookies is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Dark Chocolate Chip Peppermint Cookies is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook dark chocolate chip peppermint cookies using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Dark Chocolate Chip Peppermint Cookies:
- Make ready 1 1/4 cups all purpose flour
- Get 1/3 cup 100% cocoa powder
- Take 1/2 tsp baking powder
- Make ready 1/2 tsp baking soda
- Make ready 1/4 tsp coarse salt
- Take 1/2 cup cold unsalted butter or room temperature cubed (1 stick)
- Take 3/4 cup granulated white sugar
- Take 1 large egg
- Make ready 1/4 tsp peppermint extract
- Make ready 1 1/2 cups divided peppermint chips and chocolate chips
Instructions to make Dark Chocolate Chip Peppermint Cookies:
- Pre heat oven to 350 and line cookie sheet with parchment paper.
- In a medium bowl whisk together flour, cocoa, baking powder, baking soda and salt. Set aside.
- In the bowl of stand mixer (or using a hand mixer) combine the butter and sugar. Beat on medium high speed until light and fluffy 2-3 minutes. Add the egg and peppermint extract. Beat until well combined. Scraping down the sides of the bowl as needed.
- With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.
- Scoop a heaping tablespoon or use a cookie scoop. Roll into a ball. Slightly flatten the ball and press the top of the dough add more chocolate chips if you want. Place on prepared cookie sheet 1½ inches apart.
- Bake 10-12 minutes, until edges are firm and the center is still soft. Let cool on the cookie sheet 5-10 minutes then transfer to wire rack to cool completely.
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