CHEWY DOUBLE CHOCOLATE PEPPERMINT COOKIES

Using this one for Christmas in July 2018!

From the kitchen of:  Katie via the interwebs  https://minimalistbaker.com/chewy-double-chocolate-peppermint-cookies/

INGREDIENTS:

• 1/2 cup (1 stick) unsalted butter, softened

• 3/4 cup sugar

• 1 egg

• 1/4 tsp natural peppermint extract

• 1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)

• 1/3 cup cocoa powder

• 1/4 tsp salt

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/3 cup dark, bittersweet or semisweet chocolate chips

• 1 candy cane, finely crushed

INSTRUCTIONS:

1. In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.

2. Add flour, salt, cocoa powder, baking soda, and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.

3. Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes.

4. Preheat oven to 350 degrees F (176 C)

5. Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what's inside).

6. Bake for 10-12 minutes - the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately. (I think 10 minutes is perfect).

7. 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.

MAKES: ABOUT 15 COOKIES