Double Chocolate Chip Peppermint Cookies

Description

US	Ingredient	Metric
1 3/4 cups	all-purpose flour	245 g
1/2 cup	unsweetened cocoa powder (dutch-process preferred)	59 g
1/2 teaspoon	baking soda	2.5 g
1/2 teaspoon	salt	2.5 g
3/4 cup	softened butter	170 g
1 cup	light brown sugar, packed	215 g
1/2 cup	white sugar	100 g
2	eggs	2
1 teaspoon	pure vanilla extract	5 mL
1 teaspoon	peppermint extract	5 mL
1 1/2 cups	semi-sweet chocolate chips	255 g

Preheat oven to 325°F (160°C). Lightly grease your cookie sheet, or line with parchment paper.
In a medium bowl, sift together flour, cocoa, baking soda and salt; set aside.
In a large bowl, cream together butter, brown sugar and white sugar. Beat in eggs, one at a time. Add vanilla extract and peppermint extract and continue to beat until light and creamy.
Combine dry ingredients to wet and mix only until blended. Fold in chocolate chips.
Scoop a heaping tablespoon of dough and drop onto sheet. Do NOT flatten cookies.
Bake for 11 - 13 minutes or just until set and tops are just starting to crack; do not over bake. Leave cookies on baking sheet to cool for 5 minutes before transferring to cooling rack.