Ingredients:

  • 6 oz Semi-sweet or Dark Chocolate, finely chopped
  • 1/2 cup (1 stick) Unsalted Butter, cubed
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Pure Peppermint Extract
  • 1 cup All-Purpose Flour
  • 1/4 cup Unsweetened Cocoa Powder (Dutch-process preferred)
  • 1 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup White Chocolate Chips or Melts (optional)
  • 1/4 cup Crushed Peppermint Candies (candy canes)

Instructions:

  1. Melt Chocolate and Butter: Combine the chopped chocolate and cubed butter in a heatproof bowl set over a small saucepan of simmering water (a double boiler). Stir until fully melted and smooth. Remove from heat and allow to cool slightly (about 5 minutes).
  2. Incorporate Sugars: Whisk the granulated sugar and brown sugar into the slightly cooled chocolate mixture. Whisk vigorously for about 30 seconds until the mix is slightly grainy and pulls away from the side of the bowl. (This step helps achieve the characteristic crinkle top.)
  3. Add Wet Ingredients: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and peppermint extracts. The batter should look thick, dark, and glossy.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Ensure any cocoa lumps are broken up.
  5. Fold Wet into Dry: Gently fold the dry ingredients into the chocolate mixture using a rubber spatula until just combined. Stop mixing the moment you no longer see streaks of dry flour. Overmixing will lead to tough cookies.
  6. Chill the Dough: Cover the bowl tightly with cling film and refrigerate for a minimum of 60 minutes. The dough must be firm enough to scoop cleanly.
  7. Preheat and Prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop and Space: Scoop the chilled dough using a 1.5-tablespoon cookie scoop (or roll into 1.5-inch balls). Place balls 2 inches apart on the prepared sheets.
  9. Bake: Bake for 10–12 minutes. The edges should be set, but the centres should still look soft and slightly underdone. The characteristic 'crinkle' pattern should have appeared on the surface.
  10. Cool and Decorate: Remove the trays and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Final Touch (Optional): Melt the white chocolate and drizzle over the cooled cookies. Immediately sprinkle generously with crushed peppermint candies. Let the chocolate set before serving.