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Writer's picturemercury931

That time I baked cookies all day ….

My sister would remember because the kitchen and the entire dining room table were covered in cookies. It was only my double chocolate and my pumkin oatmeal cookies because thats all I made bake then. Every other cookie I make was developed between Feb of 2021 and December of that same year. The double chocolate salted peppermint cookie is one of those newly developed cookies for my business and the Christmas season. It was exactly the same as my double chocolate chip, but with some added peppermint and a very light sprinkle of salt. I went overboard to find candy canes that didn't not use food dyes (I will have to look up the link for that). And I've since changed it a little. Instead of mixing any peppermint into the cookies I just sprinkle it on top but I also add a 1/4 tsp of mint extract.


Double Chocolate Salted Peppermint


2 cups King Arthur AP flour (240 grams)

3/4 c light brown sugar (150 g)

3/4 c dark brown sugar (150 g)

1 c salted butter (yes i use salted) Room temp

1/2 c cocoa blend (50 g) *

12oz bag semi sweet chocolate chips (340g)

1 tsp baking soda (4.8g)

1/2 tsp salt (3g)

1 tsp vanilla

1/4 tsp mint extract

2 large eggs RT

3-4 crushed candy canes (this varies depending on how mush you want)

1-2 tsp course salt

*Over the years I've experimented with lots of different chocolate combinations. Plain cocoa powder, chocolate baking squares, dutch chocolate coca and I've realized the best combo for really rich chocolate cookies is a 50-50 mix of dutch cocoa and regular cocoa powder. Using all dutch cocoa causes issue with the baking soda getting activated so use the 50-50 mix or use regular cocoa if you want but the combo makes a richer flavor.


  1. Preheat oven to 350

  2. Measure and mix flour, salt, baking soda and cocoa blend and set aside.

  3. Cream the salted butter, because salted makes the cookie sweeter and last longer, with the sugar for about 1-2 minutes on medium setting. Scrape the sides to make sure all the butter is mixed in.

  4. Add eggs one at a time and continue mixing (about another minute). I prefer to crack eggs into a separate dish to avoid accidental shell getting into the batter. Scrap the bowl again because the butter will stick to the sides.

  5. Slowly add the dry ingredients until the dough is mixed well. Approximately 1-2 minutes. Scrap the sides and the bottom, because flour likes to hide down there.

  6. Add extract and chips while mixing, but dont over mix. This part is just to blend in those extracts and equally distribute the chips. Less than 1 min.

  7. Scoop onto to tray in 35gram portions, leaving room between cookies for cookie spread.

  8. Sprinkle with crushed candy caneand. And lightly sprinkle a few course salt crystals on top of the peppermint. Alternatively, if you have the peppermint in a dish, you can dip the cookie (top only) into the dish to get a more even peppermint coating and then lightly sprinkle the salt. Do NOT dip cookie in salt, it will be too mich. I usually put the course salt on a regular spoon and gently shake it over each cookie so just a few crystals fall.

  9. Bake 12-14 minutes. This is both a cookie texture preference and an oven thing. I like a softer cookie so I usually bake between 12 and 13 minutes. Enjoy the chocolate Christmasy taste!



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