Chocolate peppermint cookies

Recipe

Chewy double chocolate peppermint cookies - minimalist baker

I made a double batch, so I could bake half of the dough and put the rest in the freezer.

I didn't use regular chocolate chips; only 2 slabs of peppermint bark broken into small chunks. I baked the cookies for 14 minutes instead of 12.

How it turned out

They were really tasty, but I think with a few tweaks the flavour and texture can be even better.

The mint flavour was subtle, which some may enjoy. I'd prefer to turn up the dial a bit on the peppermint flavour. It also ended up being a bit more cakey than gooey. I think adjusting the bake time could fix that.

What I learned

Don't bake for the extra 2 minutes. Visual indicators for regular chocolate chip cookies are easy - look for a light golden brown colour around the edges. But you can't do that when you're working with a chocolate dough that's already brown. I ended up putting the cookies back in the oven for an extra 2 minutes, but it dried them out slightly and they ended up being more cake-like. Next time, I'll stick with what the recipe calls for. While they seem like mush when they come out of the oven, they will firm up a lot as they cool.

Add more mint. The mint flavour was very subtle. Only when you bit into the big chunks of peppermint bark did it really pop. Next time, I'll break the bark into large chunks, and add 3/4 tsps of peppermint extract, instead of 1/2 tsp.