Dark Chocolate Peppermint Cookies

Ingredients

  • 1 cup all-purpose flour 
  • 2/3 cup cocoa powder 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons butter
  • 3/4 cup packed brown sugar 
  • 1/4 cup granulated sugar
  • 1 egg room temperature
  • 1 teaspoon Nielsen-Massey Pure Peppermint Extract
  • 1 1/4 cups dark chocolate chips 
  • 1/2 cup peppermint bark chips

Directions

In a medium sized bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a large mixing bowl, beat together the butter and sugars. Add eggs and Nielsen-Massey Pure Peppermint Extract and mix well. Slowly add in the dry ingredients. Fold in dark chocolate chips and peppermint chips. Cover and chill at least 2 hours or up to 48 hours. When chilled, preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.

By hand, roll dough making sure the balls are slightly taller than they are wide. Bake for 10-12 minutes or until the tops are just set. Press a few extra chocolate and peppermint chips into the tops before they cool after baking.

Cool on baking sheet 5 minutes before transferring to a wire rack to finish cooling completely.

Notes:

Recipe by Kleinworth & Co.

  • 140 grams all-purpose flour 
  • 93 grams cocoa powder 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons butter
  • 143 grams packed brown sugar 
  • 48 grams granulated sugar 
  • 1 egg room temperature
  • 1 teaspoon Nielsen-Massey Pure Peppermint Extract
  • 188 grams dark chocolate chips 
  • 75 grams peppermint bark chips 

Directions

In a medium sized bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In a large mixing bowl, beat together the butter and sugars. Add eggs and Nielsen-Massey Pure Peppermint Extract and mix well. Slowly add in the dry ingredients. Fold in dark chocolate chips and peppermint chips. Cover and chill at least 2 hours or up to 48 hours. When chilled, preheat the oven to 180°C. Line baking sheets with parchment paper and set aside.

By hand, roll dough making sure the balls are slightly taller than they are wide. Bake for 10-12 minutes or until the tops are just set. Press a few extra chocolate and peppermint chips into the tops before they cool after baking.

Cool on baking sheet 5 minutes before transferring to a wire rack to finish cooling completely.

Notes:

Recipe by Kleinworth & Co.

  • 10 minprep

  • 12 mincook

  • 18cookies

This Recipe Uses

Pure Peppermint Extract 4oz

Pure Peppermint Extract