Makes approximately 36 3-inch cookies
½ lb Dark chocolate, chopped
1 cup European unsalted butter, chopped
2 cup Brown sugar
½ cup Heavy cream
2 tsp Peppermint extract
3½ cup All-purpose flour
1 tsp Baking powder
½ tsp Finely ground sea salt
1½ cup White chocolate chips
- Preheat oven to 350°. Place chopped chocolate and butter in a metal bowl over a pot of just simmering water. Make sure the bowl is not in contact with the water. Stir periodically until the chocolate and butter are melted.
- Cream brown sugar and eggs with the paddle attachment of a standing mixer until smooth and pale in color. Add cream and peppermint extract; mix well, scraping the bowl as needed to ensure the batter is evenly combined.
- Add the chocolate butter mixture; mix until just combined, scrape the bowl.
- Add the flour in increments, mixing and scraping between. Stop when fully incorporated.
- Add white chocolate chips and mix until combined.
- Refrigerate dough until firm enough to handle, about 1 hour. Portion into desired size, and bake at 350 degrees 9-12 minutes until edges are set. Err on the side of underdone as the cookies will continue to bake on the cookie sheet after being removed from oven.
Triple Chocolate Variation: Substitute 1 tsp vanilla extract for the peppermint extract, and use a combination of white and semi-sweet chocolate chips.
Gluten Free Variation: Substitute your favorite GF flour blend and add 1 tsp xanthan gum.
Suggested Do-It-Yourself Gluten-Free Blend: 2 parts sweet rice flour, 1 part brown rice flour, 1 part quinoa flour, 2 parts sorghum flour, and 1 part oat flour. Make a large batch to keep in your pantry. We do not recommend including the xanthan gum as part of the GF mix, as different doughs require different amounts.
For our other cookie recipe this month, see our blog post Chocolate Chunk Oatmeal Cookies with Pecans and Cherries.