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.
Thank you SO much for the recipe! It is absolutely beautiful! I only had peppermint essence so I think I’ll add some more in next time to make them extra pepperminty!
Do you think marshmallows would go good with these cookies? I bought a pack of minis, so I’m going to try them today. Can’t wait! I’m more of a rum girl myself but you can’t go wrong with alcohol and chocolate! Thanks for this amazing blog, I’m obsessed with cooking (been doing it since I was 4) so your recipe index is like my soul mate!
Well I answered my own question… Marshmallows was a bad idea, but it still tasted amazing!
I’m a peppermint-aholic. -AHOLIC I tell you!!! Thanks for this recipe. And the freezing tip. Now I can make myself one in my toaster oven EVERY MORNING FOR BREAKFAST!! YEEEEHAAAAW!!
What better way to treat myself after a stressful week of endless homework assignment, tests, and projects due for school?? I loved them!!!
Just made these. They are sooooo good! Fresh out of the oven, the house smells like chocolate awesomeness!
Any cold cookie dough is yummy. That peppermint cookie dough cold (and baked of course! :D ) would be absolutely sublime… : )
Made these cookies tonight, and they are delicious! They taste like a better, homemade version of Girl Scout Thin Mint cookies!
Made these today and put them in cookie boxes to give as gifts. AMAZING. Definitely a new xmas favorite. :)
Yea for you! I love your blog. Cheers to you with whiskey!
Okay, I have to comment on the above reference to scotch milkshake. All I can say about that is Yum!
Congrats on your million hits.
I have to say… I love everything about your blog. The design, the photography, your writing style and sense of humor. One of my faves!
Thanks ever so much for the recipe, Joy! I made these last night and the recipe is definitely joining our home cookbook. They’re delicious! (and go very nicely with a bit of Maker’s Mark!)
Do we think bourbon is an acceptable spirit for my baking of these cookies tonight? I think it would be very “Casablanca” of me.