Description
Levain Bakery Chocolate Peppermint Cookies are indulgent, rich, and festive treats combining the deep flavor of cocoa with refreshing peppermint crunch chips and classic chocolate chips. These large, soft-baked cookies are perfect for holiday celebrations or satisfying a chocolate and mint craving with a chewy, gooey center and crisp edges.
Ingredients
Cookie Dough
- 1 cup Cold Butter (cut into cubes)
- 1 cup Brown Sugar
- 2/3 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Unsweetened Cocoa Powder
- 2 1/2 cups Flour (can use 1 cup cake flour plus 1 1/2 cups all-purpose flour)
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 1/2 cups Chocolate Chips
- 10 ounces Peppermint Crunch Baking Chips
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). If making smaller cookies (less than 6 ounces), set the oven temperature to 385°F (196°C) for best results.
- Cream Butter and Sugars: In a large mixing bowl, combine the cold cubed butter with brown sugar and granulated sugar. Cream them together using a mixer on medium speed for about 4 minutes until the mixture becomes light and fluffy. Remember to scrape down the sides of the bowl halfway through to ensure everything is well mixed.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugar mixture. Continue mixing for one more minute until fully incorporated and smooth.
- Incorporate Dry Ingredients: Gently fold in the unsweetened cocoa powder, flour, cornstarch, baking soda, and salt into the wet ingredients. Take care to mix until just combined to avoid overworking the dough.
- Add Chocolate and Peppermint Chips: Fold in the chocolate chips along with the peppermint crunch baking chips evenly through the cookie dough for bursts of minty chocolate flavor in every bite.
- Shape Dough: Roll the dough into large balls weighing approximately 6 ounces each for traditional size. You can also make smaller cookies (3, 4, or 5 ounces) based on preference. Place the dough balls on a light-colored baking sheet to prevent over-browning. For thinner cookies, gently press down on the dough balls before baking.
- Bake Cookies: Bake the cookies for 8 to 11 minutes, depending on the size. Larger 6-ounce cookies will take closer to 11 minutes, while smaller ones require less time. The cookies will appear slightly underbaked when removed.
- Cool and Set: Let the cookies cool on the baking sheet for at least 10 minutes after baking. This resting period allows the cookies to set up and finish baking from residual heat, resulting in a soft, gooey center with a crisp exterior.
Notes
- Using a light-colored baking sheet prevents the cookie bottoms from burning and allows even baking.
- For different cookie sizes, adjust the baking time accordingly; smaller cookies need less time, larger need more.
- Do not overbake; cookies should look slightly underbaked when removed for best texture.
- Resting cookies on the baking sheet after baking helps them set without becoming dry.
- You can substitute the peppermint crunch baking chips with crushed peppermint candies if unavailable, but chips ensure better texture.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
