I’m warning you.
I may be getting ahead of myself, as these are only the second batch of cookies I’ve baked this season, but these may be the mother of all Christmas cookies.
A brownie-like texture with crispy edges. Rich chocolatey goodness begging for a glass of milk to take a dip into. Crunchy peppermint shards gracing the top.
Ohhhh, yeah. Let’s just say… Santa’s going to need Mrs. Claus to tailor the waist of his pants after he visits our house this year. I may need to do some sewing of my own, at the rate Mr. Webb and I have been consuming these cookies…
Chewy Double Chocolate Peppermint Cookies
7 oz semisweet chocolate chips, divided
1/2 cup butter, softened
1 1/2 cups sugar
1 cup flour
1/2 cup cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs, room temp
1 tsp. vanilla extract
1/4 tsp. peppermint extract
1 oz crushed peppermint candy, plus more for top
1) Melt 4 oz. of chocolate, set aside.
2) Beat butter and sugar together until pale and fluffy.
3) Add eggs, one at a time, beating to incorporate after each. Add both extracts.
4) Combine flour, sugar, cocoa powder, baking powder, and salt. Add to butter mixture.
5) Stir in remaining 3 oz. of chocolate chips and 1 oz. of peppermint candy.
6) Drop large spoonfuls of dough (about 2 T) onto parchment-lined cookie sheet, allowing plenty of room to spread. Push a sprinkling of crushed peppermint into the top of each dough ball.
7) Bake in a preheated 350 degree oven for 12-15 minutes, or until edges are firm and dry.
Don’t say I didn’t warn you…