From Tenement Kitchen
Makes 24 cookies
Cookies are nothing new, but I must say that these are delicious. There is something very “festive” about peppermint and nothing more comforting the warm doughy cookie, fresh out the oven. These are technically “dark chocolate” but I think “dark” scares a lot of people. The key to these cookies is the balance of flavour between salt, sugar and bitter. The small chips melt into the dough and the chunks make gorgeous pools of chocolate. Just try them. Honestly.
- 380 grams Plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon Cornish Salt
- 227 grams salted butter, at room temperature
- 100 grams granulated sugar
- 123 grams light brown sugar
- 123 grams dark brown sugar
- 2 tablespoons of good quality chocolate powder
- 3 teaspoons peppermint extract
- 2 large eggs, at room temperature
- 100 grams dark chocolate chips
- 100 grams of high-percentage cacao chocolate, such as Vivani, in large chunks
- Preheat oven to 180ºC. Line baking sheets with parchment paper.
- In a medium bowl combine the flour, baking soda, and salt.
- In the bowl of an electric mixer beat the butter and all 3 sugars until creamy, about 2 minutes. Add the peppermint and eggs. Gradually beat in the flour mixture and chocolate powder. Stir in both chips and chunks of chocolate.
- If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
- Divide the dough into balls using a large ice cream scoop and drop onto prepared baking sheets.
- Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool.