peppermint-dark chocolate chippers Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
2-1/4 cups whole wheat pastry flour 1/2 teaspoon baking soda 14 tablespoons unsalted butter (or Earth Balance, which is what I used) at room temp. 3/4 cup sugar (I used Sugar in the Raw, like always) 1/4 cup packed light brown sugar 1 teaspoon coarse Kosher salt (ONLY if you used the unsalted butter) 2 teaspoons peppermint extract 2 large eggs (or 1/2 cup applesauce) 2 cups dark chocolate chips (vegans -- these will also work perfectly if you can't find dark chocolate that's dairy free)Recipes for your iPhone
Find delicious recipes on what ingrediants you already have! Download iPhone app now!
How to make peppermint-dark chocolate chippers
- Preheat oven to 350 degrees F.
- Whisk together flour and baking soda in a bowl.
- Put butter (or Earth Balance) and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy; about 2 minutes.
- Reduce speed to low. Add salt (if you used unsalted butter), peppermint extract, and eggs (or applesauce), and mix until combined; about 1 minute.
- Add flour mixture and mix until JUST combined.
- Stir in chocolate chips.
- Drop heaping tablespoons (and, yes, I measured them out -- see above -- to be that size for once) onto a nonstick baking sheet, spacing 2 inches apart.
- Bake cookies until centers are set and edges are golden -- about 10 to 12 minutes. Be sure to rotate sheets halfway through the backing process.
- Let cool on sheets for 2 minutes . . . and then transfer cookies to wire racks to cool completely.
- Store cookies in airtight containers (they should be good for up to 1 week!)
“What are your favorite holiday cookies?”