Make sure you chill the cookie dough for at least 3 hours. The longer, the better! Chilling helps the flavors develop, prevent spreading, and makes the otherwise sticky cookie dough easy to handle.
yield: 20 COOKIES (CAN EASILY BE DOUBLED)
Ingredients:
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1 cup (125g) all-purpose flour (spoon & leveled)
1/2 cup + 2 Tablespoons (53g) unsweetened natural cocoa powder
1 teaspoon baking soda
2 teaspoons espresso powder or 1 Tablespoon instant coffee granules
1/8 teaspoon salt
1 cup (180g) mini or regular size semi-sweet chocolate chips
8 ounces white chocolate, coarsely chopped
3 large candy canes, crushed
Directions:
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Visit Peppermint Mocha Cookies @ sallysbakingaddiction.com for full directions.