Double Chocolate Peppermint Cookies

Instructions

• Preheat oven to 350 degrees F.
• In a bowl, mix the butter and sugar together for about 2 minutes.
• Add egg, peppermint extract and beat well, until light and fluffy.
• Sift flour, salt, cocoa powder, baking soda and powder gradually over the wet ingredients, mixing as you go, until well combined.
• Add chocolate chips and lightly stir in with a mixing spoon.
• Chill the dough 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 un-greased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips for more flavor.
• Bake for about 10 minutes. The edges should start to dry but the tops should still be slightly soft looking.
• Set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on right away.
• Transfer to a cooling rack to rest until completely cooled.
• Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.

Ingredient list

• 1/2 cup unsalted butter
• 3/4 cup sugar
• 1 large egg
• 1/4 tsp natural peppermint extract
• 1 1/4 cup unbleached all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 candy cane, finely crushed
• 1/3 cup dark, bittersweet or semisweet chocolate chips