Found in SL Dec 2025 here
1 1/2 cups unsalted butter, softened
1 1/4 cups light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
3 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
1 1/4 tsp baking soda
1 tsp instant espresso granules
1 cup dark chocolate chips (such as Ghirardelli 72% Cacao), divided
1 cup crushed soft peppermint candies (such as Bobs Sweet Stripes) (from about 30 candies), divided
Beat butter, brown sugar, and granulated sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla until combined.
Whisk together flour, cocoa, baking powder, salt, baking soda, and espresso granules in a medium bowl. With mixer on low speed, gradually add half of flour mixture to butter mixture, beating until just combined. Add 1/2 cup each of the chocolate chips and crushed peppermints; beat on low speed. Gradually add remaining flour mixture, beating until just combined. Using a rubber spatula, fold in remaining 1/2 cup each chocolate chips and crushed peppermints. Cover using plastic wrap, and chill at least 1 hour or up to 2 days.
Preheat oven to 375°F. Scoop about 3 tablespoons dough, and form into a ball. Place balls 3 inches apart on 3 baking sheets lined with parchment (about 8 cookies per sheet).
Bake, 1 pan at a time, until cookies are set and tops begin to crack, 9 to 11 minutes. Let cool on pan on a wire rack 10 minutes; transfer cookies to wire rack, and let cool completely, about 30 minutes.
1 1/4 cups light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
3 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
1 1/4 tsp baking soda
1 tsp instant espresso granules
1 cup dark chocolate chips (such as Ghirardelli 72% Cacao), divided
1 cup crushed soft peppermint candies (such as Bobs Sweet Stripes) (from about 30 candies), divided
Beat butter, brown sugar, and granulated sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla until combined.
Whisk together flour, cocoa, baking powder, salt, baking soda, and espresso granules in a medium bowl. With mixer on low speed, gradually add half of flour mixture to butter mixture, beating until just combined. Add 1/2 cup each of the chocolate chips and crushed peppermints; beat on low speed. Gradually add remaining flour mixture, beating until just combined. Using a rubber spatula, fold in remaining 1/2 cup each chocolate chips and crushed peppermints. Cover using plastic wrap, and chill at least 1 hour or up to 2 days.
Preheat oven to 375°F. Scoop about 3 tablespoons dough, and form into a ball. Place balls 3 inches apart on 3 baking sheets lined with parchment (about 8 cookies per sheet).
Bake, 1 pan at a time, until cookies are set and tops begin to crack, 9 to 11 minutes. Let cool on pan on a wire rack 10 minutes; transfer cookies to wire rack, and let cool completely, about 30 minutes.
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