Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1/4 cup sugar
- 1/2 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 large eggs
- 7 ounces Scharffen Berger 62% Semisweet Dark Chocolate Baking Chunks, roughly chopped
- 6 (about 1/2 cup) crushed candy canes
INSTRUCTIONS
- STEP 1
Position a baking rack in the middle of the oven and preheat the oven to 350°. Line baking sheets with parchment paper or silicon mats.
- STEP 2
In a medium bowl, whisk together flour, baking soda, and salt and set aside.
- STEP 3
In a large mixing bowl or stand mixer, beat together butter, sugar, and brown sugar until creamy, about 2 minutes. Add in both extracts and eggs and mix until just combined. Add in dry ingredients and mix until incorporated. Use a spatula to fold in chocolate chunks and candy canes.
- STEP 4
Roll the dough into 20 even-sized balls and place them at least 5 inches apart on a baking sheet. Place the cookies in the freezer for at least 10 minutes, or until cold.
- STEP 5
Bake for 9-12 minutes, or until the bottom of the cookies begins to turn golden brown. Allow the cookies to cool for at least 5 minutes before enjoying.
Recipe by @ccs_table
