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Happy Holidays to all you I heart Nap Time readers! I’m Cassity from Remodelaholic, and I am so excited to be here with you today! Since we are in the middle of a big remodel, it is nice to take a break and just make cookies, it brings us all together and is a welcome break!
When it comes to treats, for me it has to be chocolate… but at Christmas, I am willing to add additional flavors to my chocolate, like peppermint for example. Who doesn’t like a chocolate mint cookie? At least I am hoping that I am not the only one.
These simple chewy chocolate cookies are great for any time of year but by adding just a touch of peppermint you have a great Christmas treat. Adapted slightly from Martha’s recipe!
Chewy Chocolate Cookies with Peppermint Chips
- 2 cups + 2 Tablespoons all-purpose flour
- ¾ cup unsweetened Dutch-process cocoa powder ( I used Special Dark)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2½ sticks or 1 1/4 cup butter, at room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup+ Andes peppermint chips (these are seasonal, check by the holiday baking supplies)
- Peppermint kisses (placed in the center of cookie after baked!)
- Preheat the oven to 350°
- In a medium sized bowl whisk the the flour, cocoa powder, baking soda and salt together, and set aside.
- In the bowl of an electric mixer on medium speed beat the butter and sugar together until light and fluffy, roughly 2 minutes. Beat in the eggs and vanilla until combined, then reduce the mixer speed to low and slowly add in the flour mixture. Beat until just combined. (To avoid a HUGE flour cloud in your kitchen.. try draping your mixer with a large hand towel, to cover the side of the bowl with just enough room for the flour mixture bowl to sit at the front and slowly add the flour in. - hope that makes sense, it makes a huge difference! Just be careful when removing the towel it will have flour on it!) Add the chips, and stir til just combined.
- At this point you can form the dough into a disk and wrap with plastic wrap. Refrigerate for about an hour until firm. (I skipped this step, they were fine- yes I don’t always chill my cookie dough, I walk on the wild side, what can I say)
- Scoop cookies out onto cookie sheet lined with parchment paper. Bake for 10-12 minutes, or until the cookies are set. Cool on a wire rack for 5 minutes then remove from the cookie sheet and cool completely.