Description
Achieve the perfect balance of seasonal spice and rich chocolate with these scientifically-tested peppermint chocolate chip cookies. They feature a soft, chewy center and crisp edges, engineered to maintain their structure while delivering a delightful holiday crunch.
Ingredients
- 1/2 cup (113g) Unsalted Butter, softened
- 2/3 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1/2 cup Peppermint Crunch Baking Chips
- 3/4 cup Bittersweet Chocolate Chips (at least 60% cacao)
Instructions
- Cream the softened butter, granulated sugar, and light brown sugar together for approximately 3 minutes until pale and fluffy.
- Beat in the egg and vanilla extract at medium speed until the mixture is fully emulsified and smooth.
- Whisk together the flour, baking soda, and salt in a separate bowl, then gradually mix into the wet ingredients on low speed until just combined.
- Gently fold in the peppermint crunch chips and bittersweet chocolate chips by hand using a rubber spatula.
- Cover the dough tightly and refrigerate for at least 2 hours, or up to 24 hours for enhanced flavor development.
- Preheat the oven to 350°F (177°C) and scoop 3-tablespoon portions of dough onto a parchment-lined baking sheet, spaced 2 inches apart.
- Bake for 14-15 minutes until the edges are golden brown, then let rest on the sheet for 5 minutes before moving to a wire rack.
Notes
For the most consistent results, ensure your butter is pliable but cool to the touch rather than oily. Using a kitchen scale to measure 180g of flour will prevent the cookies from becoming too dry or cakey, maintaining that perfect fudgy center.
- Prep Time: 2 hours 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American