Double Chocolate Peppermint Cookies

These double chocolate peppermint cookies have earned a permanent spot in our family's holiday baking rotation. They’re simple but festive — perfect for munching on during tree trimming or a favorite holiday movie, or for bringing to a cookie swap.

With no mixer required, these cookies are also an excellent baking project for kids of varying ages. My older ones love measuring out everything, melting the butter, and reading through the instructions, while the younger ones enthusiastically dump in ingredients, whisk, and sprinkle. (I do have to make sure that the chocolate makes it into the cookies and not their mouths!)

If you have peppermint bark lying around, feel free to subsitute it for the white chocolate. Garnish each cookie with a few small pieces before baking. Or if the chocolate-peppermint combination isn't your favorite, omit the peppermint extract and candy cane bits, increase the vanilla to 1 tsp, and relabel them as inside-out chocolate chip cookies!

Double Chocolate Peppermint Cookies

Makes about 12-14 cookies

Ingredients:

• 113g (1/2 c) unsalted butter, cubed

• 4g (1 Tbsp) finely ground espresso or 1 tsp espresso powder (optional; enhances the chocolate flavor)

• 80g (1/2 c) chopped good-quality bittersweet/dark (70%) chocolate, divided

• 100g (3/4 c plus 1 Tbsp) all purpose flour

• 50g (1/2 c) whole rye flour (or more all purpose)

• 25g (scant 1/4 c) Dutch processed cocoa powder

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 3/4 tsp kosher salt or heaped ¼ tsp table salt

• 90g (lightly packed 1/2 c) light brown sugar

• 68g (1/3 c) caster sugar

• 1 large egg, cold

• 1 large egg yolk, cold

• 1/2 tsp pure vanilla extract

• 1/2 tsp pure peppermint extract (I like Clubhouse brand)*

• 60g (1/3 c) chopped white chocolate

• 25g (2 Tbsp) crushed peppermint candies/candy canes, for garnish

Method:

1. In a small saucepan, melt the butter over low heat. You’re not trying to brown it or drive off any moisture, so don’t let it boil — pull it off when there are still a couple unmelted bits left and let the residual heat finish the job.

2. While the butter is melting, place the espresso powder and 50g (about 2/3) of the chopped bittersweet chocolate in a large bowl. Once the butter has melted, pour it over the espresso-chocolate mixture. Whisk until the chocolate has melted. Let cool for about 5 minutes.

3. Whisk the sugars into the butter until smooth and combined, followed by the egg and egg yolk. Whisk in the vanilla and peppermint extracts.

4. In a separate bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet and fold together until just combined. When just a few streaks of flour remain, add the remaining 30g dark chocolate, milk chocolate, and white chocolate. Mix just until evenly distributed.

5. Cover and refrigerate at least 3 hours, or up to 3 days.

6. When ready to bake, preheat the oven to 350°F (175°C) with a rack in the middle and line two large baking sheets with parchment paper. Portion the dough into 12-14 ping-pong sized balls, about 45-55 grams each, onto a parchment-lined baking sheet. (If the dough is too soft, cover and chill for about 30 minutes before scooping.)  Place the cookies on the prepared baking sheets about 2½ inches (6.4 cm) apart and sprinkle the tops with crushed peppermint candies.

7. Bake the cookies one sheet at a time until the edges are set but the centers are still soft and barely set, about 11 to 14 minutes. Rotate the sheet in the oven halfway through baking. For perfect circles, swirl a round cookie cutter or bowl slightly larger than the cookies around each right after they come out of the oven and are still malleable.

8. Cool the cookies completely on the baking sheets before enjoying (they will be delicate when warm). Store leftovers in an airtight container for up to 5 days.

*Peppermint extract varies in intensity from brand to brand, and too much can make your baked goods smell and taste like toothpaste. I used Clubhouse pure peppermint extract this amount was perfect for me, but if you have an especially potent brand you may want to start with a little less.

-From Ruth Tam