Chewy Chocolate Peppermint Cookies (Edit recipe)

Minty, chocolatey, and ultra soft and chewy, this chewy chocolate peppermint cookie recipe will leave you wishing these were sold in stores.

10 minutes

11 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	180
Fat:	11 g
Carbohydrates:	18 g
Protein:	2 g
Cholesterol:	19 g
Sodium:	115 mg
Fiber:	1 g
Sugars:	12 g
Calculated per serving.

by Morgan Peaceman

View original recipe

Serves: 24

Ingredients

300 grams All Purpose Flour, (Approximately 2.25 cups)
1 tsp Baking Soda
2 whole Eggs, large (room temperature)
8 oz Salted Butter, room temperature
100 grams Cane Sugar, (.5 cup)
125 grams Light Brown Sugar, Approx .5 cup)
220 grams Dark Chocolate, Melted (1 cup)
7 pinch Peppermint Extract, (7 drops)
1 cup Semi-Sweet Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by creaming together the butter and sugar. Proper creaming should take approximately 5 minutes.
Once the butter and sugar are creamed and fluffy, add in eggs one at a time and mix.
Pour in melted chocolate and peppermint, then whisk to incorporate.
Slowly pour in flour and baking soda and fold in the chocolate chips.
Scoop the batter using a large cookie scoop and place onto a baking sheet. Cover with plastic wrap for 1 hour or overnight.
minutes prior to baking, preheat the oven to 350˚.
Line another baking sheet and place 8-9 cookie balls on the sheet and bake 350˚ 11-12 minutes.
Let cool for 30m before serving.