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DOUBLE-CHOCOLATE PEPPERMINT COOKIES
About 26 cookies

Prepare the dough for Soft and Chewy Sugar Cookies, using 2 cups (250g) all-purpose flour and ½ cup (40g) unsweetened cocoa powder. Substitute peppermint extract for the vanilla and add ¾ cup (130g) semisweet chocolate chips after stirring in the flour mixture. Portion the dough using a ¼-cup measure. Break the resulting dough balls in half and roll into balls (each cookie will use 2 tablespoons dough). Flatten the dough balls on the baking sheets and, if desired, lightly sprinkle with sugar. Bake until barely set, 8 to 10 minutes, switching oven racks and rotating the sheets halfway through. Let cool as directed above.

Own a physical copy? Find this recipe on page 769.

Cookies and Bars