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Yields:
24 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
Chocolate lovers won't be able to get enough of these rich cookies.
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Ingredients
- 1 cup
plus 2 tablespoons all-purpose flour
- 1/3 cup
unsweetened cocoa powder
- 3/4 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1 1/4
sticks (10 tablespoons) salted butter, softened
- 1 cup
sugar
- 1
large egg
- 1 1/2 tsp.
vanilla extract
- 3/4 cup
semisweet chocolate chips
- 4 oz.
milk chocolate, chopped
Crushed peppermint candies, for topping
Directions
- Step 1Sift the flour, cocoa powder, baking soda and salt into a large bowl; set aside.
- Step 2In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and mix until combined.
- Step 3Reduce the speed to low and add the flour mixture in two batches, beating until just combined after each addition. Mix in the chocolate chips.
- Step 4Line 2 baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on the prepared baking sheets. Refrigerate until firm, at least 1 hour or overnight.
- Step 5Preheat the oven to 350 ̊. Bake the cookies until just set, 9 to 11 minutes. (Don’t overbake!) Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to make a small indentation. Remove the cookies to a rack to cool completely.
- Step 6Meanwhile, melt the milk chocolate in the microwave in 30-second intervals, stirring. Spoon about 1/2 teaspoon melted chocolate into the center of each cookie and top with crushed peppermints. Let set.
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