Ingredients
1/2 cup unsalted butter
1 1/2 cups semi-sweet chocolate chips, divided
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp peppermint extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder (Dutch-process recommended)
1/2 tsp baking powder
1/4 tsp salt
1/3 cup crushed candy canes or peppermint candies (for topping)
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a microwave-safe bowl, melt the butter with 1 cup of the chocolate chips in 30-second intervals, stirring between each until smooth.
3. In a large mixing bowl, whisk together the melted chocolate mixture, granulated sugar, and brown sugar.
4. Add eggs one at a time, whisking well after each addition. Stir in vanilla and peppermint extracts.
5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
6. Gradually mix the dry ingredients into the wet ingredients until just combined.
7. Fold in the remaining 1/2 cup of chocolate chips.
8. Scoop dough using a medium cookie scoop onto prepared baking sheets, spacing 2 inches apart.
9. Bake for 10–12 minutes, or until edges are set and centers are still soft.
10. Immediately sprinkle crushed candy canes on top of warm cookies and gently press them in.
11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
12. Cool completely before serving or storing.
Notes
Do not overbake—the centers should look slightly underdone when removed from the oven.
Tap the baking sheet on the counter after baking for crinkled tops.
Use high-quality chocolate and cocoa powder for the best flavor.
Chill the dough for thicker cookies or to bake ahead.
Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg