Double Chocolate Chip Peppermint Cookies

Double Chocolate Chip Peppermint Cookies

Ready in Skill Level 2



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


  1. ​Preheat oven to 325°F (160°C). Lightly grease your cookie sheet, or line with parchment paper.
  2. In a medium bowl, sift together flour, cocoa, baking soda and salt; set aside.
  3. 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.
  4. Combine dry ingredients to wet and mix only until blended. Fold in chocolate chips.
  5. Scoop a heaping tablespoon of dough and drop onto sheet. Do NOT flatten cookies.
  6. 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.

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