Chewy Chocolate Peppermint Cookies

In a season of sparkling extravagance, I have always felt that it is often the simplest gifts that can have the sweetest impact. A box of homemade cookies or candy from a neighbor or friend is always among my favorite parts of this time of year. It is always a delight when I am surprised by a new flavor, or a twist on a classic, in an assortment of holiday treats. These playful cookies have the chewy texture of the best fudgy brownie with a perfectly balanced zip of peppermint. The crushed candy canes on top give a festive burst of color, and a satisfying crunch.

Ingredients:

4 ounces semisweet chocolate, finely chopped

½ cup unsweetened cocoa powder, divided

½ cup (1 stick) unsalted butter

2 large eggs, at room temperature

¾ cup granulated sugar

½ cup packed dark brown sugar

1 teaspoon kosher salt (or ½ teaspoon fine sea salt)

1 ½ teaspoons peppermint extract

¾ cup all-purpose flour

¼ cup crushed peppermint candies, or candy canes

Directions:

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

In a small heatproof bowl, combine the chopped semisweet chocolate with ¼ cup (half) of the cocoa powder. Melt the butter in a small saucepan over medium-low heat until bubbly but not browned. Pour the melted butter over the chocolate and allow to sit without stirring. The residual heat of the butter will melt the chocolate.

Meanwhile, combine the eggs, both sugar and the salt in a mixing bowl. Use a hand mixer or stand mixer with the whisk attachment to whip the eggs and sugar. Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, about 6 to 8 minutes.

Next, use a spoon to stir the chocolate mixture until it is glossy and smooth. With the mixer on low speed, add the peppermint extract and the melted chocolate. Use a spatula to scrape the sides and bottom of the bowl. Add the flour and the remaining ¼ cup of cocoa powder. Continue to mix on low until just combined. Be careful not to overmix, there will be a few streaks of flour remaining. Turn off mixer and use the spatula to gently fold in the remaining dry ingredients. The dough will have a loose texture, in between traditional cookie dough and brownie batter.

Use a ¼-cup scoop to measure out 12 balls of batter and arrange on the prepared baking sheets. Bake for an initial 10 minutes then take the sheets out and bang them once lightly on the counter. Sprinkle a bit of the crushed peppermint candy in the center of each cookie then return to the oven to bake for an additional 2 to 3 minutes. When done, pull out and allow the cookies to cool completely on the baking sheets.

Notes:

If you can find it, Dutch-process unsweetened cocoa is perfect for this recipe. Otherwise, look for any high-quality unsweetened cocoa. I used Ghirardelli brand cocoa and semisweet baking chocolate.

If you like, you could increase the peppermint extract to 2 teaspoons. The crumbled candy on top adds a lot of wonderful flavor and texture to these chewy cookies.

Enjoy.