Ingredients
- 3/4 cup (12 tablespoons) unsalted butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspon vanilla extract
- 1 teaspoon peppermint extract, or 1/8 teaspoon peppermint oil (or to taste)
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Directions
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Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
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In a medium bowl, beat together the butter and sugars.
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Add the egg, beating well and scraping the bottom and sides of the bowl.
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Add the vanilla and peppermint, beating to combine. Taste the dough; add more peppermint, if desired.
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In a separate bowl, add the flour, cocoa, baking soda, and salt, beating to combine.
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Add the wet to the dry ingredients and beat to combine.
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Stir in the chocolate chips.
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Drop a few generous 1/2 tablespoons full of cookie dough onto the prepared baking sheets, spacing them about 1 1/2" to 2" apart. Since these cookies are dark-colored, it's difficult to tell when they're done. I suggest you bake 2 or 3 cookies alone first, before baking a couple of baking sheets' worth. That way, you can make sure you bake them to just the right degree of doneness.
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Bake the cookies about 9 minutes (if they're on parchment-lined baking sheets); bake for a slightly shorter time if they're on dark sheets without parchment. Remove them from the oven, and transfer them to a rack to cool.
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Bake the remainder of the cookies, letting them cool right on the pans, or transferring to a rack if you need the pans.
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Wrap airtight, and store at room temperature. These cookies are sensitive to humidity; if they're crunchy, they'll quickly soften during humid weather, if not wrapped securely.
Yield = About 70 small cookies.