Ingredients
- 2 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup chocolate chips (semi-sweet or dark)
- Optional toppings: crushed candy canes or extra chocolate drizzle
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, and baking soda, then set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Beat in the eggs one at a time, incorporating each well before adding the next. Stir in the vanilla and peppermint extracts.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips gently.
- Drop spoonfuls of the cookie dough (about 1.5 tablespoons each) onto the prepared baking sheets, leaving space between each.
- Bake for 10-12 minutes, or until the edges are set but the centers remain slightly soft. Cool on baking sheets before transferring to wire racks.
- For crinkle cookies, roll dough in powdered sugar before baking.
Notes
Cookies may look undercooked when you pull them from the oven; they will firm up while cooling. Don’t overmix the dough to keep them tender.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian