Double Chocolate Chip Peppermint Drop Cookies
Yields about 4 dozen cookies
Per 1 cookie
1⁄2 cup, plus 2 tablespoons butter, room temperature
2⁄3 cup brown sugar
1⁄3 cup granulated sugar
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
11⁄2 cups all-purpose flour
1 cup semisweet chocolate chips
Preheat oven to 350°F.
In a large bowl, cream the butter with the sugars and cocoa powder.
Add the egg, vanilla extract, and peppermint extract.
In another bowl, sift the baking soda and salt into the flour. Gradually mix it into the butter and sugar. Stir in the chocolate chips.
Drop the cookies by teaspoonful onto an ungreased baking sheet, placed well apart (about 15 cookies per baking sheet). Bake for 10–12 minutes, depending on how crispy you like them.
Test Your Cookie IQ
Drops, bars, icebox cookies—it can all get a little confusing. Drop cookies have a wetter batter than traditional cookies. They are “dropped” from a teaspoon onto a baking sheet. Icebox or refrigerator cookies consist of cookie dough that can be refrigerated before cooking—a great idea if you want to prepare cookie dough ahead of time for quick baking later. To make bar cookies, simply spread cookie dough batter into a shallow pan, and then cut into bars after the dough is baked.