Happy Holidays! While I don’t celebrate Christmas, I am still a big sucker for holiday spirit. From walking around the winter markets in Colombus circle and Union square to dressing in sweaters and cute boots, I adore the winter. Even though there is an extreme lack of holiday snowfall this year, there is still no better place to be in the country than Manhattan in December. If you haven’t been in the city during the holidays, schedule a trip out asap. You definitely won’t regret it!
The best way to express your love in the winter is to make a soft, chewy and absolutely incredible peppermint chocolate cookie. I made these a week ago and I’m still mad at my Dad for taking them all to work with him, because they were literally some of the best cookies that I think I’ve ever made. ENJOY!
- 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
- 2 candy canes, finely crushed
- 2/3 cup dark, bittersweet or semisweet chocolate chips
- Preheat oven to 350 degrees F.
- In a large bowl, cream the butter and sugar together for 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
- Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing in groups as you sift. Mix until well combined.
- Add chocolate chips and stir in with a mixing spoon. Chill in the freezer for 10 minutes while the oven finishes heating.
- 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.
- Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Sprinkle crushed candy cane over the tops of the cookies immediately after taking out of the oven. This allows the candy cane bits to stick onto the cookie, there is no need to push down on the candy cane.
- Let set on the cookie sheet for 3-4 minutes. Transfer to a cooling rack to rest until cooled. They definitely taste the best immediately after cooling (when slightly warm), but feel free to store in an airtight container to keep fresh for up to a few days or freeze for several weeks.