December is the baking-ist time of the year...and we love it! As I mentioned in our post on Instagram, making a list (of cookies of course) and then baking our lives away is one of our favorite things to do as the year comes to a close. This recipe was introduced to me by a dear friend last year and I liked it so much that I baked over 360 of them this year!
The first big batch was made for an event where my sweet friend, Chrissy (owner of Verdure Salon in Cleveland), invited me to come in during Gordon Square's Wintertide event and share information about Bake Me A Leader. It was a lovely event and we were able to connect with parents, children, and other individuals in Cleveland, AND to top it all off...the cookies were a smashing success!
The second baking session for two separate occasions - one part holiday party, one part special order. The person who put in the special order said people at her office were fighting over who would get the extras and somebody even put a sticky note saying "Kale Peppermint Cookies" in hopes that people would leave them alone and she could take them to her friends (LOLOLOL!)
After making so many...I'm happy to share my version of the recipe! Oh! And it scales beautifully...double, triple, quadruple...you name it! Bake along and let us know how it goes!
Double Chocolate Peppermint Cookies (Makes 12)
1/4 c Unsalted Butter
3/4 c Sugar
1 Large Egg
1/4 tsp Peppermint Extract
1 1/4 c All-Purpose Flour
1/3 c Cocoa Powder (Dutch Process Cocoa yields the best results)
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1 Candy Cane (Finely Crushed)
1/2 c Semisweet Chocolate Chips
Preheat oven to 350°F
Cream the butter and sugar together for a few minutes until light and fluffy. Add egg and peppermint extract and beat until fully combined, scrape down the sides of the bowl as you go.
Add flour, cocoa powder, salt, baking soda, and baking powder and mix until fully incorporated.
Stir in the chocolate chips, scoop the dough into 1tbsp balls on a cookie sheet, press down the top of the ball with your thumb and press a few chocolate chips into the top of the cookie. Freeze dough for 10 minutes. (Note: After 10 minutes, you can put the dough balls into a freezer-safe bag or container and save for up to a few weeks until you're ready to bake them.)
Space the dough balls approx. 1.5” apart on a cookie sheet.
Bake for 10-12 minutes (the edges will look slightly dry, but the tops will still look somewhat soft). Remove from the oven and sprinkle crushed candy cane on top of each cookie. Transfer to a cooling rack after a couple of minutes.
Allow cookies to cool completely before storing in an air-tight container for a few days or freezing for a few weeks.