I first saw these on Bake or Break. I changed mine up a little and used peppermint chips instead of semi-sweet chocolate chunks. Yes, I know it sounds like I’m still in the Christmas spirit, but hey, Valentines Day is coming quickly and if I didn’t tell you they were peppermint, maybe you would have just thought the pink was for v-day. But no matter what, these cookies are good! My mom and bro got a few of these, so ask them, they’ll tell you the truth. (Not that I’m lying…)
Peppermint Chip Chocolate Cookies
(Recipe from: Martha Stewart)
8 oz semi-sweet chocolate, roughly chopped
4 Tbsp unsalted butter
2/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup packed light-brown sugar
1 tsp vanilla extract
1 pkg semi-sweet chocolate chunks (12 oz)
Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
*let batter sit for 10-15 minutes to firm up*
Drop heaping Tbsps of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.