AKA the best chocolate cookies I’ve ever had
Trust me when I say you need to bake these this Christmas season!!! They’re rich, chewy, fudgey, soft, and are sure to be the best contender at your holiday cookie exchange!
The cookies themselves have a very brownie-like texture. In my mind, these are basically like a soft-baked, cooler, and more delicious thin mint. The recipe is from NYT cooking, with over 5,000 5-star reviews. I swapped the flour for gluten-free for my celiac girlies, and they turned out perfect. Full recipe below <3 you’re gonna love them!!!
Peppermint Brownie Cookies from NYT Cooking
4 ounces/113 grams semisweet chocolate, finely chopped (I used semisweet chocolate chips) (¾ cup)
½ cup/42 grams unsweetened cocoa powder, preferably Dutch-processed
½ cup/113 grams unsalted butter
2 large eggs, at room temperature
¾ cup/150 grams granulated sugar
½ packed cup/107 grams dark brown sugar
1 teaspoon fine sea salt
1½ teaspoons peppermint extract
¾ cup/90 grams gluten-free all purpose or 1 to 1 flour (I used Bob’s red mill, sub regular all purpose flour if tolerated)
¼ cup/41 grams crushed peppermint candy
Start by adding your chocolate chips and ¼ cup (21g) of the cocoa powder to a heat-safe bowl. Melt your butter in a saucepan until fully melted and bubbling. Pour melted butter over the chocolate and cacao, allowing the residual heat from the butter to melt it.
Add eggs, both sugars, and salt to a bowl. Whisk with a hand mixer or attachment on medium high speed until pillowy and sugars begin to dissolve; approx. 6-8 minutes.
Stir the chocolate mixture until smooth and fully combined. If there are pieces that did not melt, microwave for 10 second increments until everything is smooth.
With mixer on low speed, add peppermint extract and melted chocolate-butter mixture. Scrape the sides of bowl as needed.
Add flour and remaining ¼ cup (21g) of cocoa powder and mix on low until a few streaks of flour/cocoa remain. Finish incorporating dry ingredients with a spatula to prevent overmixing the batter.
Divide into 12 balls of batter on 2 baking sheets (6 per sheet- give them a good amount of space between each one because they spread quite a bit). After 10 minutes, take the sheets out and bang them on the counter a few times to give them a cracked texture. Sprinkle crushed candy cane bits over the cookies then place back in oven for 2 minutes.
Let cool completely before removing from baking sheets, then dig in! Store at room temp. for up to 4 days.
I hope you love this recipe!! I’ll be baking up another batch of these for the 2nd time in one week because they’re that good.
I hope you all have a wonderful day!!!
With love,
Abigail