In general, I can't stand holiday sugar or butter cookies, but give me a chocolatey chewy cookie with the essence of peppermint and I'm there. This is my idea of a holiday cookie that warms the soul during the chilly winter months. These are so good that my sister devoured nearly a whole batch by herself and requested another batch to be made a couple weeks later.
Note: For a classic double chocolate cookie, replace peppermint extract with 1 tsp vanilla extract and peppermint bark with dark chocolate chunks.
1 oz unsweetened chocolate
2 oz (1/3 cup) semisweet chocolate chips
1.85 oz (1/4 cup) butter
0.05 oz (1/2 TBSP) instant espresso
4 oz (1/2 cup + 2 TBSP) white granulated sugar
0.25 oz (1 1/2 TBSP) cocoa powder
2.0 oz (1/2 cup) flour
0.05 oz (1/4 tsp) baking soda
1/8 tsp salt
1 tsp peppermint extract
2.5 oz (1/2 cup) chopped peppermint bark
- Preheat oven to 350°F.
- Melt unsweetened chocolate, semisweet chocolate chips, and butter in 30 seconds intervals in the microwave. Remember to stir after every interval. Stop when smooth. Add espresso and set aside to cool down.
- Beat sugar and egg until thick and pale yellow.
- Stir in cooled chocolate mixture and peppermint extract.
- In a separate bowl, whisk together cocoa powder, flour, baking soda, and salt.
- Mix the dry ingredients into the wet batter. Fold in peppermint bark.
- Drop rounded teaspoonfuls onto a parchment paper lined baking sheet.
- Bake for 10 to 12 minutes or until puffed and the top is cracked.