Recipe Overview

• Servings: 24 cookies
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes plus chilling
• Difficulty: Easy

Ingredients

Dry Ingredients:

• 190g (1 1/2 cups) all-purpose flour
• 50g (1/2 cup) unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt

Wet Ingredients:

• 113g (1/2 cup) unsalted butter, softened
• 150g (3/4 cup) granulated sugar
• 100g (1/2 cup) brown sugar
• 1 large egg
• 1 tsp pure peppermint extract
• 1 tsp pure vanilla extract
• 1 tbsp maple syrup (optional)

Add-ins:

• 150g (1 cup) chocolate chips

Topping:

• Crushed peppermint candy canes
• Additional chocolate chips for topping (optional)

Instructions

1. Prepare Your Workspace: Begin by preheating your oven to 350°F (176°C). Ready your baking sheet by lining with parchment for effortless removal of cookies later on.
2. Whisk Dry Mix: Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a medium-sized bowl, ensuring a uniform consistency without lumps.
3. Blend Wet Ingredients: In a separate, large bowl, cream together the butter, both sugars, the egg, and the extracts until light and fluffy. If adding maple syrup, mix it in now for a touch of extra sweetness.
4. Craft the Cookie Dough: Gradually merge the dry ingredients with the wet mixture. Mix until just combined, being careful not to overwork the dough. Gently fold in the chocolate chips with a spatula.
5. Chill for Perfection: Cover your bowl and place the dough in the freezer for a brief chill. This step is crucial for achieving the ultimate texture.
6. Prep the Peppermint: While your dough fortifies in the cold, take this moment to lovingly crush your peppermint candies into small, but noticeable, festive bits.
7. Form the Cookies: With the dough now chilled and firm, scoop and shape it into uniform balls on your baking sheet, leaving some space between each one to allow for spreading.
8. Bake the Base: Slide your sheet into the oven and bake for 11-13 minutes. The cookies should be firm around the edges but still soft in the center.
9. Embellish with Peppermint: Now’s the time for a sprinkle of candy cane magic! Press the crushed peppermint into the warm cookies and then give them a final two-minute bake to set the topping.
10. Cool and Serve: Allow the cookies to cool slightly on the baking sheet before moving them to a wire rack. This will avoid any breakage and ensure you have beautifully intact cookies.

Notes and Tips for Success

For flawless Double Chocolate Peppermint Cookies:

1. Measure your flour using the spoon-and-level method to avoid dense cookies.
2. If you prefer softer cookies, reduce the final baking time by a minute. For a crisper edge, give them an extra minute or two.
3. Remember, the cookies will continue to set as they cool, so it’s okay if they seem a bit underdone when you take them out of the oven.