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.
Rachel
um YUM. those look amazing! i better get some whiskey ready because i am definitely going to be making them soon…
EB
Whiskey and chocolate? I officially love you.
Jaina
Those look and sound delicious!
Jude
I have a feeling the whiskey is not optional while making this. I love cookes that glisten like that after baking. Yum.
Lissi
Congratulations on the million! These cookies look like just the thing to feed my babies for dessert. I’m going to make them tonight. I don’t know why it’s never occurred to me to put peppermint extract in a chocolate cookie. For years, we’ve been smacking candy canes to bits and tossing the crumbles into chocolate cookies. This sounds even easier! (and tidier, but maybe not as much fun. We kind of like smacking things to bits in the name of cooking. smiling)
Cakespy
These look wonderful! So fudgy. Yum.
Deborah
You can’t go wrong with chocolate and mint!!
Astrid
So…we’re more of a scotch or Grande Marnier family here. :)
Chocolate and mint…yummy! One of the nicest combos out there.
ovenhaven
Congrats on the million hits! I love how dark these cookies look!
CB
I ::bow down:: to your millionaire hit greatness! Here’s to 1 million more! :)
/Clara
Manggy
Congratulations on the million hits! :) Chocolate cookies are only good when they’re super-deep and dark. So I’m naturally drawn to these cookies. I’m like Looney Tune floating in the air at the sight of them.
Aimee
I agree, I AM awesome. Do we rate some of these cookies for being so great? :)
DD
Whiskey and cookies?! I knew I liked you.
Nikki
Wow!! So you can actually say “million” without exaggerating!! Congrats!! Cookies also look great!
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!!