Friday, July 10, 2009

Recipe: Double Chocolate Chip Peppermint Cookies

This cookie is a nice variation on the classic double chocolate chip.

  • 1/2 cup butter (one stick)
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/4 tsp vanilla
  • 1/4 tsp peppermint
  • 1 cup flower
  • 1/4 cpu unsweatened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt


  1. Preheat oven to 350F
  2. Soften butter and mix with eggs, sugar, peppermint and vanilla
  3. Mix flower, salt, baking soda, and cocoa in a separate bowl
  4. Beat in the dry ingredients
  5. Form balls on a cookie tray and bake for 8-10 minutes. Underbake slightly so the cookies are chewy

Tip: I've found that I'll eat these cookies far quicker than I really should. In order to ration the cookies, I will mix up a double batch, and freeze the balls of dough. Once the dough is frozen, you can place the balls in a ziplock bag. The cookies can be baked from frozen by adding 2 minutes to the baking time and last a few weeks. Cookies can then be baked in small batches. I can't tell any difference between cookies from frozen dough or fresh dough.