Who doesn’t love eating cookies?! During Fall, I especially enjoy making and eating cookies. I make them so often since cookies disappear very quickly in our home! When the holidays come around and the weather gets nice and crispy, (which isn’t always the case in California, but does happen) I feel warm and fuzzy inside and all I can think about is what to bake next.
If you are craving something chocolaty that rhymes with “shmookie” and want a nice twist to classic cookies, you have come to the right place. Yesterday I was elated when grocery shopping because I found seasonal peppermint baking chips. I did a quick turn the product and read the label before purchasing it, and was happy with what I saw with the ingredients, and even happier with what I didn’t see (paragraphs for ingredients, toxic omega 6 processed oils). If you saw someone at the grocery store doing a little happy dance while holding baking chips, it might have been me 😀 , just kidding! Or, am I? O:)
All nerdy stuff aside, if you see these peppermint baking chips, buy them! If you don’t, you can easily substitute them with white chocolate baking chips. I would just recommend staying far, far away from any of them that state “vegetable oil” or “canola oil” as one of the ingredients.
An important tip to remember is that if you are baking something that has cacao powder and you want it to taste good, it’s important to use good quality cacao power. For this recipe I used this cacao powder, and can’t say enough good things about it! This double chocolate cookie recipe is also perfect for when you want to impress some friends or family as a host, or to take it holiday events. It could also be really fun to make this with your loved ones. Anyone who enjoys chocolate will be raving about them!
The dough for these cookies do need an hour to chill, so plan accordingly. You can also chill the dough overnight, you just would need to thaw it for about 15 minutes or so otherwise it will be difficult to work with. I hope you enjoy these cookies as much as I do, and I hope your holiday season is filled with warmth and cozy pleasurable moments.
|Prep Time: 25 minutes + 1 hour to chill||Bake Time: 12-15 minutes|
|Serves: About 18 medium size cookies||Total Time: 1 hour and 40 minutes|
1 1/2 cup organic all purpose flour
1/4 cup dutch process cacao powder
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 cup softened unsalted butter
3/4 cup organic sugar
2 tbsp grape molasses (or blackstrap molasses)
2 tsp vanilla extract
1/4 cup peppermint baking chips (or white chocolate chips) + 2 tbsp more
for placing on top of the cookies
1/4 cup chocolate chips
1. In a small mixing bowl, add flour, cacao powder, baking soda, salt, and cinnamon and stir until well combined. set aside.
2. In a large mixing bowl add butter and sugar and beat until pale and fluffy (about 2-3 minutes).
3. Add molasses and vanilla extract and beat for another minute.
4. Add egg and beat for another minute.
5. Add the flour mixture (about 1/4 cup at a time) to the butter mixture and gently stir with a spatula, then use the mixer for about 30 seconds.
6. Repeat step 5 until you use all of the flour mixture. (If you still see the white flour in your dough, knead with your hands for about 2 minutes.
7. Add chocolate chips and peppermint baking chips and mix with a spatula until well combined.
8. Cover the dough with saran wrap and chill for 1 hour or up to 24 hours.
(*Note If you chilled the dough for 24 hours, let it thaw for about 15 minutes before scooping and rolling)
9. 15 minutes before baking, preheat oven to 350F and line 2 large baking sheets with unbleached parchment paper.
10. Scoop the dough out using a medium size cookie scoop and roll into balls with your hands.
11. Bake for about 12-15 minutes or until a toothpick inserted at the center of the cookie comes out clean or with 1 or 2 tiny crumbs.
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