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
Directions
- Preheat oven to 350F
- Soften butter and mix with eggs, sugar, peppermint and vanilla
- Mix flower, salt, baking soda, and cocoa in a separate bowl
- Beat in the dry ingredients
- 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.
