Ingredients

The following ingredients have 24 Servings
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 1/2 cup white sugar
  • 1/3 cup light brown sugar
  • 1 egg, room temperature
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chunks or chips
  • 1/2 cup white chocolate chunks or chips

Instruction

  • Preheat oven to 350? F. Line two baking sheets with parchment paper.
  • In a bowl, sift together flour, cocoa powder, baking soda, baking powder, cardamom and salt.
  • In the bowl of a stand mixer or with a hand mixer using a paddle attachment, cream together butter and both sugars. Add the egg and peppermint and vanilla extracts. Add flour mixture and mix until almost completely incorporated. It should mostly be sticking to the paddle at this point. Scrape down, add in chips and mix for another 15 to 20 seconds until uniform.
  • At this point, I like to turn the cookie dough out onto plastic wrap, form into a cylinder, and freeze for about 10 minutes. This makes it easier to cut into even sized, round cookies. Conversely, you can just drop rounded spoonfuls a few inches apart onto prepared baking sheets.
  • Bake for 9 to 11 minutes depending on how chewy or crunchy or what size you made the cookies. Cool on the baking sheets for 5 minutes and then transfer to wire racks to cool completely.