Peppermint Chocolate Chunk Cookies

Peppermint Chocolate Cookies

Happy holidays, dear readers. I hope you have had a relatively calm and organized season so far, as I have, and have taken a moment between the list-making and cookie-baking to feel thankful for all that you have and all you have accomplished this year. Here’s to filling 2011 with many more adventures, the good company of friends and family, and lots of delicious food.

Now, onto the cookies.

Cookies are comforting, and in my opinion, best warm out of the oven with a tall glass of milk. These soft cookies are full of deep, dark chocolatey flavor, gooey chocolate chunks, and are topped with a sprinkle of cracked peppermint candies. Totally decadent, delicious and perfect for Christmas.

Candy Cane Christmas

Enjoy your holiday, twinkling lights, delicious delights and all. Today I’m taking off for New Jersey to sit by the fire, drink wine, make homemade ravioli, watch old movies, (try to) ice skate, stroll around New York City, see a play, wear all my cozy sweaters, and hug my family until they can’t breathe. I am so excited!

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Peppermint Chunk Cookies

Yield: Makes 2 dozen cookies

Ingredients:

8 oz. semisweet chocolate, roughly chopped
4 Tbsp. unsalted butter
2/3 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs, room temp
3/4 cup packed light brown sugar
1 tsp. vanilla extract
12 oz. chocolate, roughly chopped (or 1 package chocolate chunks)*
12 peppermint candies, roughly chopped for garnish

Directions:

Preheat oven to 350 degrees. Prepare two baking sheets with parchment or silpat.

Heat chopped chocolate and butter in a microwave-safe bowl, until just melted. Whisk together the flour, baking powder, and salt and set aside.

Beat eggs, brown sugar and vanilla until the sugar has completely dissolved (about 3 minutes). Now add the melted chocolate. Mix until uniform. Add the flour mixture until just combined. Mix in the chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Sprinkle a few pieces of the chopped peppermints over each of the dough mounds, pressing lightly into the dough (The candy is prettier if you do this post-baking – lightly press the candy pieces onto the cookies hot from the oven. The heat will keep the candies in place after cooling).

Bake, rotating sheets halfway through, 10 to 12 minutes. Cool on sheets 10 minutes and then transfer to a rack to cool completely. Store cookies in an airtight container.

Enjoy!

Adapted from Confections of a Foodie Bride via Martha Stewart Living