Double-chocolate peppermint cookies
- 1/2 cup (1 stick) 115 g unsalted butter, softened
- 3/4 cup (150 g) sugar
- 1 egg
- 1 1/4 cup (170 g) unbleached all purpose flour
- 1/3 cup 30 g cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 3 candy canes (35 g), finely crushed
- 1/2 cup (80 g) dark, bittersweet chocolate chips
Preheat oven to 350° F (180°C). In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg and beat until light and fluffy, scraping down the sides as you go.
In a separate bowl, sift together flour, salt, cocoa powder, baking soda and powder. Add slowly to the wet ingredients and mix until well combined.
Add chocolate chips and half of the crushed candy canes, and stir in with a mixing spoon. Chill in the freezer for 10 minutes to firm up dough while the oven finishes heating.
Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Top with a few more chocolate chips and press lightly into dough.
Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Do not over-bake. Immediately sprinkle the rest of the crushed candy cane over the hot cookies, and allow to cool for a few minutes on the cookie sheet. Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.