Makes 60 cookies
Ingredients:
1.25 C butter, room temperature
1 C brown sugar
1 C white sugar
2 eggs
1 tsp vanilla extract
.5 tsp peppermint extract
2 C flour
.75 C unsweetened cocoa powder
.5 tsp salt
1 tsp baking soda
2 C mint chocolate chips (you can also use white chocolate chips)
red/green sprinkles (optional)
Instructions:
- Sift together flour, cocoa powder, baking soda, and salt in a medium sized bowl until well blended. Set aside.
- In a large bowl, use a handheld or electric stand mixer to cream sugars and butter together until light and fluffy. Beat in eggs, vanilla and peppermint extract. Mix until smooth.
- Stir dry mixture into butter mixture until just mixed. Add in chocolate chips and stir. Mixture will be quite soft.
- Cool mixture in bridge for about 10-15min until it is firmer and easier to handle.
- Heat oven to 350F
- Remove cookie dough from fridge form into 1" balls (approx. 25g/ball) and set at least 2" apart on parchment sheet. These cookies will flatten more as they bake.
- Press down very lightly on middle of cookie dough to flatten slightly. Decorate top with candle sprinkles if you'd like.
- Bake for EXACTLY 8minutes. If your oven tends to run hot, check at 6min mark and remove if needed. The cookies should be just cooked but still very very soft*. Transfer immediately to cooling rack using spacula. If you have difficulty transferring the cookies, you can also slide the entire parchment sheet off the baking tray and onto the cooling rack.
*The trick to these delightfully soft cookies is to pull them out just as the bottoms start firming up. The very centre of the tops of the cookies might still look slightly greasy or undercooked when you remove them from the oven - this is ok. They will continue to cook on the tray while you are transferring to the cooling rack.
Once fully cooled, store in airtight container. This recipe makes a lot of cookies. Feel free to freeze, gift, or heck, just snack non-stop until the holidays are over. No judgements here!
