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Double Chocolate Peppermint Cookies

December 8, 2008 by Joy the Baker 60 Comments

Chocolate Chocolate Peppermint

Here’s what I love most about my blog and its readers:

– I can sit at my lap top in awe of my split ends until I figure out something clever to say to you about cookies.

-You’ll indulge me if all I want to talk about is how I’m a smitten kitten.

-You’ll understand when I tell you that I made these peppermint cookies mostly so I could eat the cookie dough cold from the fridge.

– You, dear and darling reader, have made me a millionaire. Well, a millionaire in blog hits. I just realized that I’m well over a million hits on Joy the Baker. Rock and Roll, right? Thanks to you and all of your clicks, I’m feelin’ like a rock star. Bless you and Thanks.

– Here’s how it works- I made some cookie dough. I baked some cookies. I took pictures of them. I threw the dough in the fridge. I drank some whiskey. I pulled the dough out of the fridge. I made more cookies. I ate them. I had company. We ate them. Sorta. Then we forgot about them and remembered the whiskey. That’s how the whole thing works and you like me for it.

Q: How awesome are you? A: So totally awesome.

Chocolate Chocolate Peppermint

Double Chocolate Peppermint Cookies. In some words: chocolatey, chewy and bright with peppermint.

What I love about these cookies is that there loaded with all sorts of chocolate. There’s the cocoa powder which intensely flavors the whole cookie, then there’s the milk chocolate chips and semi sweet chocolate chips. How many different kinds of chocolate do you need in a cookie? As much as possible. You might even try throwing white chocolate chips in these beauties.

chocolate + peppermint = one fine holiday cookie

Chocolate Chocolate Peppermint

Double Chocolate Peppermint Cookies

adapted from Dorie Greenspan

Print this Recipe!

1 1/4 cups all-purpose flour

3/4 cups unsweetened cocoa powder

1 teaspoon salt (go for 1 1/4 teaspoons if you really like salt)

3/4 teaspoon baking soda

2 sticks (8 ounces) unsalted butter, at room temperature

1 cup sugar

2/3 cup (packed) light brown sugar

1 teaspoons pure peppermint extract

2 large eggs

12 ounces bittersweet chocolate, chopped into chips, or 2 cups storebought chocolate chips or chunks (I used a mixture of milk chocolate and semi sweet chocolate chips)


Getting ready:Center a rack in the oven and preheat the oven to 375 degrees F.Line two baking sheets with parchment or silicone mats.

Whisk together the flour, cocoa, salt and baking soda and keep close at hand.

Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth.Add the sugars and beat for another 2 minutes or so, until well blended.Beat in the peppermint.Add the eggs, one at a time, and beat for 1 minute after each egg goes in.Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated.On low speed, or by hand with a rubber spatula, mix in the chocolate pieces.(The dough can be covered and refrigerated for up to 3 days or frozen.If you’d like, you can freeze rounded tablespoons of dough, ready for baking.There’s no need to defrost before baking – just add another minute or two to the baking time.)

Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.

Bake the cookies – one sheet at a time and rotating the sheet at the midway point – for 10 to 12 minutes, or until they are set around the edges; they may still be a little soft in the middle, and that’s just fine.Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder of the dough, cooling the baking sheets between batches.

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Filed Under: Chocolate, Cookies, Holiday, Recipes

Previous Post: « Peanut Butter Fudge Treats
Next Post: Peppermint Meringues »

Reader Interactions

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Questions
  1. Saira

    March 11, 2015 at 7:06 pm

    How many cookies does it make?

    Reply
  2. sonaly

    February 11, 2015 at 5:08 am

    PEPPERMINT CHOCOLATE This is pure delight for your taste buds

    Reply
  3. Katie

    December 5, 2014 at 11:38 pm

    These cookies are amazing. I added some crushed peppermint candy and upped the peppermint dosage just a tad, and they tasted like a much, much better Thin Mint cookie. And the dough… to die for.

    Reply
  4. sonaly

    November 28, 2014 at 2:50 am

    PEPPERMINT CHOCOLATE This is pure delight for your taste buds.

    CHERRY-MINT CHOCOLATE a burst of cherry zest

    Both are great flavour

    Reply
  5. sonaly

    September 9, 2014 at 5:12 am

    PEPPERMINT CHOCOLATE This is pure delight for your taste buds.
    great flavour

    Reply
  6. bob

    October 10, 2013 at 4:46 am

    I know exactly what you mean about making a cookie recipe just so you can eat the dough. I had a favourite choc mint cookie recipe I used to make, and eat cold dough from. If it was lucky, 1/2 or 1/4 of the dough might make it into the oven to transition into cookies.
    I don’t make that recipe anymore though…too dangerous! But yes, chocolate and peppermint does make for one fine cookie.

    Reply
« Older Comments

Trackbacks

  1. Weekly Roundup v1 says:
    December 4, 2015 at 7:00 am

    […] all Chocolate Lovers: you need to make these Double Chocolate Peppermint Cookies ASAP (pictured above). I love chocolate myself and look forward to making these every holiday […]

    Reply
  2. My Favorite Holiday Traditions | Gina Marie Rose says:
    December 8, 2014 at 6:04 am

    […] from scratch a couple years ago and now bake them every holiday season. I’ve also added these double chocolate peppermint cookies as part of my holiday baking […]

    Reply
  3. Pancakes, Chocolate Cake, and Biscuits, oh my! | le petit artichaut says:
    December 27, 2013 at 3:41 pm

    […] did manage to make two new recipes this week: Butter Pecan Cookies and Joy the Baker’s Double Chocolate Peppermint Cookies. They were a welcome addition to my Christmas cookie line-up for both my family and for Santa […]

    Reply
  4. My 2013 Winter Bucket List | Gina Marie Rose says:
    December 3, 2013 at 10:07 pm

    […] Bake bake bake – Last year, I baked these Double Chocolate Peppermint Cookies and they were AMAZING. I can’t wait to bake those bad boys again […]

    Reply
  5. Double Chocolate Raspberry Cookies | What is Lilly doing with her life?! says:
    December 3, 2013 at 12:41 pm

    […] Double Chocolate [Raspberry] Cookies adapted from Dorie Greenspan […]

    Reply
  6. Many Little Links: The Watch for a Contest Edition — Many Little Blessings says:
    September 3, 2013 at 9:28 pm

    […] Double Chocolate Peppermint Cookies – Joy the Baker […]

    Reply
  7. Double Chocolate Peppermint Cookies | Cooking with Copy says:
    February 6, 2013 at 2:03 pm

    […] cookies do not outshine my Girl Scout cookies of yore, they are pretty awesome. They come from Joy the Baker and they do not disappoint. Perfectly fitting for a week filled with freezing, snowy days, these […]

    Reply

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