I’ve been experimenting with some classic holiday treats, and one that stands out is the Dark Chocolate Chocolate Peppermint Cookie made with 60% cocoa. The combination of rich dark chocolate and minty freshness creates a delightful balance that’s perfect for the season. With a chewy center and crisp edges, they’re sure to impress at gatherings. But what makes them truly special goes beyond just the flavors—let’s explore their festive charm further.
What kind of recipe is it?
The Dark Chocolate Peppermint Cookie is a delightful holiday treat that beautifully combines rich, velvety dark chocolate with the refreshing taste of peppermint.
This indulgent cookie is characterized by its chewy center and crisp edges, making it a satisfying dessert for those seeking a unique flavor experience.
Ideal for festive gatherings or cozy family nights, these cookies are perfect for chocolate lovers and anyone wishing to add a bit of seasonal cheer to their cookie collection.
Treat yourself and loved ones to this delectable cookie that embodies the spirit of the holidays!
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of Recipe | Moderate |
| Preparation Time | 30 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | 3/4 cup |
| Baking soda | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | 1 cup packed |
| Eggs | 2 large |
| Vanilla extract | 2 teaspoons |
| Dark chocolate chips | 1 cup |
| Peppermint extract | 1 teaspoon |
| Crushed peppermint candies | 1/2 cup |
This table provides a detailed list of all the ingredients along with their specific quantities needed to prepare Dark Chocolate Peppermint Cookies.
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | To combine and mix the cookie dough ingredients. | Old mixing bowl or large saucepan |
| Measuring Cups (Dry & Liquid) | To accurately measure flour, sugars, and liquids. | Glass or plastic cups marked with measurements |
| Measuring Spoons | To measure smaller quantities like baking powder, baking soda, and extracts. | Standard kitchen teaspoon/tablespoon |
| Stand Mixer or Hand Mixer | To cream butter and sugars, and mix the dough evenly. | Whisk and elbow grease |
| Rubber Spatula | To scrape down the sides of the bowl and fold in ingredients. | Wooden spoon or flexible plastic spatula |
| Wooden Spoon | To stir the cookie dough and combine ingredients. | Any sturdy spoon |
| Baking Sheets (2-3) | To place the cookie dough on for baking. | Aluminum foil or an oven-safe tray |
| Parchment Paper or Silicone Mats | To prevent cookies from sticking and for easy cleanup. | Greased baking sheets |
| Cookie Scoop or Spoon | To portion out uniform cookie dough balls. | Tablespoon or dessert spoon |
| Cooling Rack | To cool the cookies evenly after baking. | Wire rack from an old appliance or a baking sheet placed on a raised surface |
| Oven Thermometer | To ensure the oven is at the correct temperature for baking. | None (rely on built-in oven gauge but check regularly) |
This table outlines the essential kitchen equipment needed for making Dark Chocolate Peppermint Cookies, detailing their purpose in the baking process, and offering budget-friendly alternatives.
Cooking Steps
1. Mise en Place: Gather all ingredients including 240 g (1 ½ cups) of all-purpose flour, 50 g (½ cup) unsweetened cocoa powder, 5 g (1 tsp) baking powder, 2 g (½ tsp) salt, 170 g (¾ cup) unsalted butter, 150 g (¾ cup) granulated sugar, 100 g (½ cup) packed brown sugar, 1 large egg, 5 ml (1 tsp) pure vanilla extract, and 70 g (½ cup) crushed peppermint candies along with 170 g (1 cup) dark chocolate chips.
2. Preheat Oven: Preheat the oven to 180 °C (350 °F). Adjust oven rack to the middle position for even baking.
3. Prepare Baking Sheets: Line two baking sheets (side-by-side size) with parchment paper or silicone mats to prevent sticking.
4. Mix Dry Ingredients: In a medium mixing bowl, whisk together 240 g (1 ½ cups) all-purpose flour, 50 g (½ cup) unsweetened cocoa powder, 5 g (1 tsp) baking powder, and 2 g (½ tsp) salt until well combined.
5. Cream Butter and Sugars: In a large mixing bowl, use a stand mixer (medium speed) or hand mixer to cream 170 g (¾ cup) unsalted butter, 150 g (¾ cup) granulated sugar, and 100 g (½ cup) packed brown sugar until the mixture is light and fluffy, approximately 3-4 minutes.
The mixture should appear pale and airy.
6. Add Egg and Vanilla: Incorporate 1 large egg and 5 ml (1 tsp) pure vanilla extract into the creamed mixture. Beat on medium speed until fully combined.
7. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Don’t overmix; the dough should be thick and cohesive.
8. Fold in Add-ins: Gently fold in 170 g (1 cup) dark chocolate chips and 70 g (½ cup) crushed peppermint candies using a rubber spatula until evenly distributed.
9. Portion Cookies: Use a cookie scoop or tablespoon to portion out dough onto the prepared baking sheets, spacing each cookie about 5 cm (2 inches) apart to allow for spreading.
10. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers appear slightly soft but don’t look wet.
The cookies should darken slightly with a rich aroma wafting from the oven.
11. Cool Cookies: Remove cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring to a cooling rack.
The cookies should firm up slightly as they cool.
12. Rest and Enjoy: Allow cookies to cool completely on the cooling rack for about 15 minutes before serving.
The cookies will have a soft texture with a fudgy center when biting into them.
Variations
- Mint Chocolate Swirl: Add 50 g (¼ cup) of mint chocolate pieces along with the dark chocolate chips for a double mint experience.
- Gluten-Free Delight: Substitute all-purpose flour with 240 g (1 ½ cups) gluten-free all-purpose flour blend to create a gluten-free version of the cookies.
- Vegan Version: Replace unsalted butter with 170 g (¾ cup) coconut oil and the egg with a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water) for a vegan twist.
- Nutty Peppermint Cookies: Incorporate 100 g (1 cup) of chopped walnuts or pecans to add a hearty nutty flavor and texture.
- Spicy Ginger Cookies: Mix in 5 g (1 tsp) of ground ginger and 5 g (1 tsp) of cinnamon for a warm, spiced holiday variation.
- Seasonal Pumpkin Spice: Add 120 g (½ cup) of pumpkin puree and 10 g (2 tsp) of pumpkin spice blend for a festive fall flavor.
- Air Fryer Version: Portion cookies and cook in an air fryer at 160 °C (320 °F) for 8-10 minutes for a quicker, less traditional baking method.
- Chocolate-Dipped Penguin: After baking, dip half of each cookie in melted dark chocolate for an extra indulgent treat.
Tips on plating and presentation
To make your Dark Chocolate Peppermint Cookies really stand out, I recommend focusing on both the display and the details.
Use simple yet elegant plating techniques, like stacking cookies on a tiered stand or arranging them on a festive platter.
For garnishing tips, sprinkle crushed candy canes on top for added flair, and consider drizzling with melted chocolate for that extra touch of decadence.
What other dishes can I pair it with?
After you’ve perfected the presentation of your Dark Chocolate Peppermint Cookies, you might be wondering what other dishes would complement their rich and festive flavor.
For delicious cookie pairings, try serving them alongside creamy vanilla ice cream or decadent chocolate mousse.
As dessert ideas, a peppermint-infused cheesecake or a warm chocolate lava cake will elevate your treat table to another level of indulgence!
What drinks can I pair it with?
While savoring the rich flavor of Dark Chocolate Peppermint Cookies, it’s essential to choose drinks that enhance their festive appeal.
I love pairing them with a bold coffee; the bitterness complements the sweetness beautifully.
Alternatively, a smooth dessert wine, like a late harvest wine, elevates the experience with its fruity notes.
These choices truly make the indulgence unforgettable!
Frequently Asked Questions
Is This Cookie Gluten-Free?
No, this cookie isn’t gluten-free. I’ve noticed some cookies use gluten alternatives, but the texture can differ. If you need gluten-free options, I recommend checking for cookies specifically labeled as such.
Can I Use White Chocolate Instead of Dark Chocolate?
You can absolutely use white chocolate instead of dark chocolate! I’ve tried it, and the taste variations are delightful. Just keep in mind that white chocolate substitutes might make your treat sweeter and creamier. Enjoy experimenting!
How Should I Store Leftover Cookies?
I store leftover cookies at room temperature in an airtight container. It keeps them fresh and delicious for days. If they last that long! Enjoying them later is always a sweet treat I look forward to.
When Is the Best Time to Enjoy These Cookies?
I think the best time to enjoy these cookies is during festive occasions. They’re a perfect pairing with warm drinks, bringing joy and comfort while gathering with friends and family, creating delightful holiday memories.
Are There Any Nut Allergies to Consider With This Recipe?
Yes, I consider nut allergy precautions with this recipe. I always use alternative ingredients like sunflower seed butter instead of nut butters, ensuring everyone can enjoy the treat without risking any allergic reactions.