Chewy Chocolate Peppermint Cookies
Yield: about 2 dozen cookies
  • ⅓ cup butter (2/3 a stick)
  • ⅓ cup finely chopped unsweetened chocolate (2 oz/60 g)
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • ¾ cup flour
  • ¼ cup cocoa
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 candy canes, crushed
  1. In a microwaveable bowl, combine butter and unsweetened chocolate. Microwave on 50% power for 1 minute, stir, then microwave again in 30 second intervals until chocolate is mostly melted. Stir to melt the remaining chunks.
  2. Transfer to a large mixing bowl and stir in sugar, eggs and vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa, baking powder and salt. Sprinkle flour mixture over chocolate mixture and stir until well combined. Refrigerate at least 2 hours, or overnight.
  4. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper or a silpat. Drop dough by heaping tablespoonfuls 2 to 3 inches apart.
  5. Bake 7 minutes, remove from oven and sprinkle with crushed candy canes.
  6. Return to oven 2-4 minutes longer, until edges are crackled and centres are just set.
  7. Remove and cool at least 5 minutes on baking sheet before transferring to wire racks to cool completely. (Cookies won't come off the sheet easily if they aren't cooled enough.)
Recipe by The Baker Chick at