Some days you crave chocolate and some days you crave A LOT of chocolate. Today was one of those days. I'm usually a standard chocolate chip cookie kind of girl, but what the heck... It's Friday! This recipe for double chocolate chip cookies will not disappoint. I also decided to throw some crushed up candy cane on top (I mean, peppermint and double chocolate... I live for it!).
This chewy, delicious double chocolate peppermint cookie recipe (modified from Martha Stewarts version) is the perfect staple for those "gotta have chocolate" kind of days!
double chocolate peppermint cookies
ingredients:
2 cups
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
2 sticks butter, at room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
crushed peppermint
directions:
Preheat the oven to 350° Whisk the the flour, cocoa powder, baking soda and salt together, and set aside.
Preheat the oven to 350° Whisk the the flour, cocoa powder, baking soda and salt together, and set aside.
Beat the butter and sugar together until light and fluffy, I recommend 5 minutes- you'll love the texture. Beat in the eggs and vanilla until combined, then slowly add in the flour mixture. I usually like to stir it in with a spoon first before using the mixer. Add the chocolate chips, and stir until just combined.
Then put the dough into the fridge for at least an hour.
Scoop cookies out onto cookie sheet. Bake for 10-12 minutes, or until the cookies are set. Put crushed candy cane on top and lightly press down before the cookies cool and set.
Grab a glass of milk and enjoy!
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