Zara DeGroot is a lover of autumnal candles, expert in petting puppy ears, and winner of the RMCA 8th grade Most Improved at Math award. One time, someone mistook her for Rob Kardashian. She is a sophomore Journalism and Media Communications major and a Business minor at CSU.
My uncle Arnold always said that the best way to make a friend is to give them a chocolate chip cookie. This is a philosophy that rings true in my life. The chocolate chip cookie is universal, and everybody is on their own personal search for the perfect one. I have a deep passion for baking cookies, so in honor of the holidays I decided to try a new recipe: double chocolate chip peppermint cookies. Seeing as I have already perfected the chocolate chip cookie *hair flip* I thought it would be a good idea to switch things up, and one morning I had the perfect opportunity to do so. My extended family left me for the allure of American consumerism, and I was left at home with my 7-year-old cousin. So the two of us got to work and created what is now one of my new favorite cookies.
I adapted Joy the Baker’s recipe for double chocolate chip cookie recipe and added a few ingredients for extra holiday vibes. All you are going to need for this chocolate indulgence are Michael Bublé tunes, a helpful 7-year-old cousin and the following ingredients.
3 cups all-purpose flour
2 cups granulated sugar
2/3 cup cocoa powder
1 1/4 to 1 1/2 sticks of butter
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoons salt
12 ounces of semi-sweet or dark chocolate chips
2 regular sized candy canes
Preheat the oven to 350 degrees Fahrenheit. A lot of people put parchment paper on the cookie sheets, but I do not. So there is no preparation for the sheets other than making sure they are not crusty and maybe grease them up a little bit. Set them aside for now.
In a large bowl, cream together the butter and sugar until it reaches a fluffy consistency. Do not completely melt the butter! Make sure it is softened/oh so very lightly melted so it stays light and not runny. You can use a KitchenAid, an electric mixer or a whisk. I tend to use less butter than a recipe calls for. If it says to use 2 sticks, I slim it down to 1 1/4-1 1/2. A lot of butter makes the cookie a little thinner and crispier and I typically like mine on the thick and doughy side. Also, do I look like Paula Deen?
Once the butter and sugar is fluffed to perfection, add the eggs and vanilla. Beat this all together and set the bowl aside.
In a separate medium sized bowl, mix together the flour, cocoa powder, cinnamon, baking soda, baking powder and salt. Once these ingredients are evenly mixed together, pour it into the butter and sugar bowl. Do not pour it in all at once, rather slowly pour the dry ingredients in and gradually beat together.
Now add the chocolate chips! I do not suggest mixing it with the electric mixer or a whisk because the chips get stuck in there–and that is just annoying. I normally use a spoon and wildly whip the lil suckers in. Roll the dough into small balls and put them on the trays.
Once your oven is preheated, pull out your trusty Ove Glove and pop the trays in there. Let them bake for 10-11 minutes. I often undercook my cookies a tad because I like them soft and gooey, but if you like yours extra hard and crispy then definitely let them burn.
As the cookies are baking in the oven, crush the candy canes into small pieces. Once the cookies are out, gently push down on the tops to squish them a little bit. This way the peppermint bits will sit on the cookie better. Garnish away!
Voilà! You have made a delicious treat, and also trusty ammunition to chuck at your crush from across the room. Best of luck!