Dark Chocolate Chip Peppermint Cookies Recipe by Lauren
Cooking Instructions 1 Pre heat oven to 350 and line cookie sheet with parchment paper. 2 In a medium bowl whisk together flour, cocoa, baking powder, baking soda and salt. Set aside. 3 In the bowl of stand mixer (or using a hand mixer) combine the butter and sugar. Beat on medium high speed until light and fluffy 2-3 minutes. Add the egg and peppermint extract. Beat until well combined. Scraping down the sides of the bowl as needed. 4 With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips. 5 Scoop a heaping tablespoon or use a cookie scoop. Roll into a ball. Slightly flatten the ball and press the top of the dough add more chocolate chips if you want. Place on prepared cookie sheet 1½ inches apart. 6 Bake 10-12 minutes, until edges are firm and the center is still soft. Let cool on the cookie sheet 5-10 minutes then transfer to wire rack to cool completely. 1 Pre heat oven to 350 and line cookie sheet with parchment paper. 1 Pre heat oven to 350 and line cookie sheet with parchment paper. 2 In a medium bowl whisk together flour, cocoa, baking powder, baking soda and salt. Set aside. 2 In a medium bowl whisk together flour, cocoa, baking powder, baking soda and salt. Set aside. 3 In the bowl of stand mixer (or using a hand mixer) combine the butter and sugar. Beat on medium high speed until light and fluffy 2-3 minutes. Add the egg and peppermint extract. Beat until well combined. Scraping down the sides of the bowl as needed. 3 In the bowl of stand mixer (or using a hand mixer) combine the butter and sugar. Beat on medium high speed until light and fluffy 2-3 minutes. Add the egg and peppermint extract. Beat until well combined. Scraping down the sides of the bowl as needed. 4 With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips. 4 With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips. 5 Scoop a heaping tablespoon or use a cookie scoop. Roll into a ball. Slightly flatten the ball and press the top of the dough add more chocolate chips if you want. Place on prepared cookie sheet 1½ inches apart. 5 Scoop a heaping tablespoon or use a cookie scoop. Roll into a ball. Slightly flatten the ball and press the top of the dough add more chocolate chips if you want. Place on prepared cookie sheet 1½ inches apart. 6 Bake 10-12 minutes, until edges are firm and the center is still soft. Let cool on the cookie sheet 5-10 minutes then transfer to wire rack to cool completely. 6 Bake 10-12 minutes, until edges are firm and the center is still soft. Let cool on the cookie sheet 5-10 minutes then transfer to wire rack to cool completely. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Salt and Pepper Baked Chicken Wings Lauren's Taco Soup Vegan hash browns Mom’s apple pie Squash Pumpkin pie Salt and Pepper Baked Chicken Wings Lauren's Taco Soup Vegan hash browns Mom’s apple pie Squash Pumpkin pie Masala vadai Achari handi Falahari gulgule Orange Sunrise Perfect chapati Leek, Onion and Potato Soup Brahmi Drink Panino aperto con caprino, pomodorini e cotto Beetroot & feta salad Fried Yam and chicken sauce Masala vadai Achari handi Falahari gulgule Orange Sunrise Perfect chapati Leek, Onion and Potato Soup Brahmi Drink Panino aperto con caprino, pomodorini e cotto Beetroot & feta salad Fried Yam and chicken sauce