Hey hi my friend!
Can I hop up on a soapbox for a second?
It’s a soapbox about cookies and cookie dough and the importance of TIME.
I’m convinced that “time” is the secret ingredient that our grandmas used when baking cookies…and making other goodies in the kitchen.
Here’s the thing about cookies and time.
You need time to make them.
You need time to chill the dough.
I know, I know.
You don’t have time.
But you need to make time. Or you need to carve out the right pockets of time for these cookies. Or have them baking and cooling while you’re working on something else in or around the kitchen.
Because time makes the perfect cookies.
It’s a scientific – chemical reaction thing. For real.
So…plan to make this cookie dough the day before, then bake them the next day.
And plan on the proper cooling time too.
Rotate the cookies from the baking sheet to the cooling rack to the parchment paper. One batch at a time.
You’ll thank yourself.
Because these cookies are AMAZING…and then hold well too…meaning that they make great holiday gifts!
Repeat after me…
😉 😉 😉
P.S. Don’t forget to take your time with these cookies!
Peppermint Mocha Cookies
Adapted from: Sally’s Baking Addition
Yield – 36 cookies
Preparation Time – 20 minutes + chill time*
Cooking Time – 12 minutes + cooling time**
- 1 cup butter, softened to room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 tsp peppermint extract
- 2 cups all-purpose flour
- 1 1/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 2 Tbsp instant coffee granules
- 1/2 teaspoon salt
- 2 cups mini or regular size semi-sweet chocolate chips
- 16 oz. white chocolate squares or white melting chocolate
- 4 large candy canes, crushed
- In stand mixer or using hand mixer, beat the butter until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on until fluffy. Beat in eggs, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. Mix the flour combo into the wet ingredients 1 cup at a time, until dough forms. It will be thick. Stir in the chocolate chip. Cover dough tightly with plastic wrap and chill for at least 3 hours*, or ideally overnight.
- Once ready to bake, pull out the dough and let sit for about 20 minutes, to make it easier to scoop.
- Preheat oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats.
- Scoop and roll balls of dough, about 1 1/2 Tablespoons of dough each, into balls and place on the baking sheets.
- Bake the cookies for 9 to 11 minutes. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.**
- Transfer cooled cookies to parchment paper or
- Chop or shave the white chocolate squares. If using melting chocolate/wafers, don’t cut or shave them.
- In a double boiler, add the while chocolate pieces and melt. Drizzle the melted white chocolate over the thop.
- Sprinkle the crushed candy cans on top. Let cool and chocolate will harden.
- Store in airtight container or baggie.