Ingredients (~24 cookies)
- 10 tbsp unsalted butter, cool room temperature
- 3/4 cup + 2 tbsp light brown sugar, packed
- 3 tbsp granulated sugar
- 1 large egg, room temperature
- 1 3/4 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp fine sea salt
- 2/3 cup chopped dark chocolate or chocolate chips
- 3 tbsp candy canes, crushed
Cream the Butter and Sugars
In a stand mixer, cream the butter, light brown sugar, and granulated sugar together until light and fluffy; this takes about 3 minutes.
Scrape down the sides of the bowl, then mix in the egg and vanilla extract until just combined.
Mix and Scoop the Dough
Mix in the flour, salt, and baking soda until almost combined. You want to still see some streaks of flour before you fold in the chocolate chips and candy cane pieces.
To crush the candy canes, put them in a ziplock bag and hit them with a rolling pin. Try to get the pieces fairly small, as large chunks will melt and can stick to the pan.
Scoop the cookie dough into 2-tablespoon balls onto a parchment-lined baking sheet.
Freeze the Dough Solid
Chill the cookies in the freezer for at least 3-4 hours, or until they are frozen solid. An overnight freeze is ideal.
When you scoop the dough, try to make sure any large candy cane pieces are not on the bottom or edges of the dough balls. This will help prevent the melted candy from sticking to the baking sheet.
Bake at 350F
When you are ready to bake, preheat the oven. Bake the frozen cookies for ~9-10 minutes, leaving at least 2 inches between them. They will look pale and underbaked when you pull them out, but they will firm up as they cool on the pan.
You can press extra candy cane pieces and dark chocolate chips onto the tops right after they come out of the oven. Let the tray cool completely on a wire rack.
Peppermint Chocolate Chip Cookies
Ingredients
Ingredients (~24 cookies)
- 10 tbsp unsalted butter cool room temperature
- 3/4 cup + 2 tbsp light brown sugar packed
- 3 tbsp granulated sugar
- 1 large egg room temperature
- 1 3/4 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp fine sea salt
- 2/3 cup chopped dark chocolate or chocolate chips
- 3 tbsp candy canes crushed
Instructions
- Cream butter and both sugars until light and fluffy, about 3 minutes.
- Mix in egg and vanilla extract until just combined.
- Add flour, salt, and baking soda until almost combined, with some flour streaks remaining.
- Fold in chocolate chips and crushed candy cane pieces.
- Scoop 2-tablespoon dough balls onto parchment-lined baking sheet.
- Freeze dough balls until solid, minimum 4 hours.
- Preheat oven to 350F.
- Bake frozen cookies 9-10 minutes until edges are set but centers look underbaked.
- Optional: press extra candy cane pieces and chocolate chips on top immediately after baking.
- Cool completely on wire rack.
