I have to quick share these cookies while the sweet memories of Christmas are still not too far from everyone's minds. They were one of the cookies on the Christmas cookie platter this year, and were included in the bags I delivered to the neighbors. I do have to say that they were absolutely fantastic! A great double chocolate cookie is difficult to find. I've shared several on the blog, and while I adore my Death by Chocolate Chip Cookies, they have so much melted chocolate in them that they can be a little more expensive to make, not to mentioned incredibly rich (not that I'm complaining!). Finding a recipe with just cocoa powder has left me disappointed in the past, but these cookies are not included in that disappointment.
These cookies are thick, soft, and super chocolatey. The addition of peppermint extract around the holidays is a wonderful touch, but they can be made without the mint flavor at any time of year. Throw in some espresso powder instead if you have it, another great combo. Dipping in some white chocolate sprinkled with candy canes was the perfect touch for Christmas, it really ups the festiveness of these already amazing cookies.
Adapted from Sally's Baking Addiction
Ingredients
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup (125g) all-purpose flour
- 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
- 4 ounces white chocolate, coarsely chopped
- 1-2 large candy canes, crushed
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
Preheat oven to 350°F (177°C). Line baking sheet with parchment paper. Set aside.
Scoop dough (I liked about 25 grams of dough each, if you have a scale, I made a few larger one first at 50 grams and I actually liked the look of the smaller cookies better) and roll into balls and place on the baking sheet.
Bake the cookies for 10-12 minutes rotating once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
Melt the chopped white chocolate in a microwave: placing the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
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