Levain Bakery Chocolate Peppermint Cookies
Thick, soft, chewy bakery-style chocolate peppermint cookie recipe. This Levain Bakery Chocolate Peppermint Cookie is made with a rich double chocolate cookie and peppermint chips. The perfect Christmas cookie recipe!
Servings: 12
Equipment
Ingredients
- 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 (may use 1 cup of cake flour plus 1 1/2 cups of 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 to 400 degrees (if making cookies smaller than 6 ounces, preheat oven to 385 degrees).
- In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape the sides of the bowl halfway through. Add eggs and vanilla and mix for 1 minute longer.
- Fold in cocoa powder, flour, cornstarch, baking soda, and salt. Fold in chocolate chips and peppermint baking chips.
- Roll into large 6-ounce balls. You can make them smaller into 3-ounce, 4-ounce, or 5-ounce balls. Place on a light-colored baking sheet. If you want them to be slightly thinner, press down on the cookie dough ball before baking.
- Bake for about 8-11 minutes, depending on how large the cookies are. These cookies will be slightly underbaked and will continue to bake on the baking sheet once the cookies are removed from the oven. Let sit for at least 10 minutes to allow time for the cookies to set-up.
Notes
Can I make these cookies smaller?
Yes! Levain Bakery cookies are 6 ounces and that is one large cookie! You can make these smaller. I suggest making them 3-ounce, 4-ounce, or 5-ounce cookies. I would suggest reducing the baking temperature to 385 degrees and reducing the baking time.
If you want a thinner cookie, I suggest pressing down on the cookie dough ball before baking. Also, there is a pan banging technique explained here.
What can I use besides peppermint chips in this recipe?
You can use Peppermint Crunch Baking Chips, Mint Chips, Peppermint Bark, chopped, Ghirardelli Peppermint Bark Squares, Andes Mints, chopped, and more.
Can I use peppermint extract instead of vanilla extract in this recipe?
Absolutely! If you want extra peppermint flavor, I suggest adding 1/2 teaspoon of peppermint extract. My favorite is Nielsen-Massey Peppermint Extract.
Why can't I use warm butter in this recipe?
This recipe creates the perfect thick and chewy cookie and if the butter is too warm, the cookies will spread too much.
For more information of specific ingredients, reference the recipe post.