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.
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
Double Chocolate Peppermint Cookies
adapted from Dorie Greenspan
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.
Maria
Wow, one million, time to party!! I just love your blog, keep the posts coming!!! These cookies have it all if you ask me! I am going to make them for sure!!
pen and paper
Ooooh, those look delicious. And congratulations on your (blogging) million!
megan
Double chocolate and peppermint? now that’s my kind of combination! These cookies sound absolutely delicious! I just stumbled upon your blog today and added it to my blog roll…I just see so many recipes I can’t wait to try :)
Shaw Girl
Congrats on the millionth hit! Perhaps next time you should try putting the whiskey IN the cookie dough.
Rose
OK, now I see lots of recipes on your blog that have me drooling, but these sweet cookies might just be the first that make it off the page and into my tummy ;)
RecipeGirl
Congrats! What a great feeling. And what a great way to celebrate :)
Paula
Mmmm love the sound of these cookies! They sound like a great pairing for whiskey;) Congrats on your million!!
Grey
I’m going to have to make these when I get home! <3<3
Lisa
Wow. Um. Awesome. Joy, you really are the best person.
So, I had no rum and I had bought my first egg nog of the season. So, I had rye whisky (yes, that’s the Canadian spelling) with the egg nog and it rocked.
It kinda goes with everything.
A Mouse Bouche
Whiskey and cookies are two of my favorite things!!!
Congrats on your millions!
Phoo-D
Mmm…chocolate, peppermint, whiskey… three of my favorite things! Have you ever tried a scotch milkshake with chocolate cookies? Out of this world delicious. It’s hard to go wrong with a Dorie Greenspan recipe!
Erin
#1 Those cookies sound amazing!
#2 I think often, not matter how amazing the cookie is, I like the dough better.
#3 I (heart) your blog.
If you’re bored, feel free to check out mine!
Culinarywannabe
I love chocolate and I love peppermint, but can’t stand them together. Pass the bottle though!
joythebaker
whiskey goes well with exactly everything.
Lauren
I second this.
Deanna
You crack me up! Does whiskey go well with these cookies?