Ingredients

1 cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter (melted)

1 cup granulated sugar

½ cup brown sugar (packed)

2 large eggs

1 teaspoon vanilla extract

½ teaspoon peppermint extract

¾ cup semi-sweet chocolate chips

¼ cup crushed candy canes or peppermint candies

Instructions

Step 1: Preheat oven to 350°F (175°C) and position a rack in the center. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined. Sift cocoa powder beforehand if it’s lumpy for a smoother batter.

Step 3: In a large bowl, let melted butter cool slightly (1–2 minutes). Add granulated and brown sugar, then stir or beat for about 60 seconds until glossy and mostly dissolved.

Step 4: Add eggs one at a time, mixing well after each addition until smooth. Stir in vanilla and peppermint extracts; taste a small amount to check peppermint strength.

Step 5: Add dry ingredients to wet in two additions, folding gently until just combined—avoid overmixing. Fold in chocolate chips evenly.

Step 6: Optionally, cover and chill dough for 20–30 minutes for thicker, fudgier cookies. If skipping, proceed immediately.

Step 7: Use a 2-tablespoon scoop or rounded tablespoon to portion dough onto the baking sheet, spacing about 2 inches apart. Press extra chocolate chips on top and sprinkle crushed candy canes to adhere.

Step 8: Bake for 10–12 minutes. Ten minutes yields soft, fudgy centers; twelve minutes will be slightly more set and cakier. Look for cracked tops and set edges while centers remain slightly underbaked.

Step 9: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Tips & Variations

Use a hand mixer on low speed when combining butter and sugars for a silkier texture.

Chilling dough is optional but helps prevent spreading for thicker cookies.

Substitute crushed peppermint candies with your favorite holiday candy for a different twist.

Be careful not to overmix to maintain a fudgy, chewy texture rather than cakey.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days, layering with parchment paper to prevent sticking. To freeze, flash-freeze baked cookies on a tray, then transfer to a freezer bag for up to 3 months. You may also freeze scooped raw dough and bake directly from frozen, adding 1–2 minutes to the baking time.

FAQs

Can I use regular chocolate instead of chocolate chips?

Yes, chopping a bar of semi-sweet chocolate into small pieces works well and adds a nice texture to the cookies.

What if I don’t have peppermint extract?

You can substitute with a teaspoon of vanilla extract alone for a classic brownie cookie flavor, or add a pinch of crushed peppermint candies to introduce some mint flavor.