Festive & decadent Peppermint Brownie Cookies are perfect for your holiday dessert table. Made with simple ingredients, these cookies will come together in no time. Using melted chocolate chips keeps these cookies stays moist and tender for days. The cookies freezes well so you will always have freshly baked treats whenever you want them!
CATEGORY
COOKIES
Bakery Style Chocolate Chip Cookies
INGREDIENTS
7 oz semi-sweet chocolate chips
8 tablespoons unsalted butter, cubed, plus 1 tablespoon
1 cup Lorraine's Gluten-Free All Purpose Flour
1 teaspoon baking powder
¼ teaspoon sea salt
3 tablespoons dutch processed cocoa powder
1/4 cup crushed candy cane plus additional roughly chopped for topping
2 large eggs, room temperature
¾ cup sugar
½ cup dark brown sugar, packed
1 teaspoons peppermint extract
Oven Temperature:
Preheat oven to 350ºF
Bake Time:
8 minuted plus 4-6 minutes until tops are cracked and shiny (see below process)
Line 2 large baking sheets with parchment paper or nonstick baking mats.
Place butter and chocolate chips in a microwave safe bowl and set for 1 min and additional 30 seconds increments until it starts to melt mixing every 30 seconds.
In a large bowl, sift together the flour, baking powder, salt, and cocoa powder. Whisk to combine.
Add the eggs to the bowl of a stand mixer fitted with the whisk attachment or a large bowl with an electric hand mixer and whip on high speed until foamy, about 1 minute. Continue mixing while slowly adding the granulated and brown sugar until the mixture is pale and falls into ribbons, about 8 - 9 minutes. (sugar will starts to dissolve).
Add the melted chocolate mixture to the whipped eggs and mix on low speed until just combined.
Add the dry ingredients and mix again until smooth.
Using an ice cream scoop, scoop the cookies onto the prepared baking sheets and smooth the tops with your finger.
Bake for 8 minutes, remove the cookies from the oven and sprinkle crushed candy canes on top.
Return the cookies to the oven and bake for another 4 – 6 minutes, until the tops are cracked and shiny.
Remove from the oven and immediately smack the baking sheets against the countertop, then let the cookies cool completely on the pans before transferring unto a plate.
