Double Chocolate Peppermint Cookie Dough
1. In a large mixing bowl, cream butter and sugar on medium speed for about 2 minutes, until light and fluffy. Add eggs one at a time, then add the vanilla and continue mixing until well incorporated.
2. In a separate bowl, whisk together flour, baking powder, salt, and cocoa powder. Add dry mixture to wet ingredients in two additions, mixing just until combined. Stir in chocolate chips and crushed candy canes.
3. Line a quarter sheet pan with parchment paper. Press dough into a flat, even layer on sheet pan.
4. Place another sheet of parchment paper over the top (to help prevent sticking), then use a bench scraper or similar sharp object to make indentations in dough*, cutting only about halfway through.
5. If you like, press more chocolate chips and candy canes into top of dough.
6. Freeze for about 6 hours, until cookie dough is solid.
7. Cut dough in half. This recipe makes two “bricks” of dough, with 12 cookies in each “brick”. Transfer dough to a plastic zip-top bag or something similar and seal.
8. Add ribbon or twine and a gift tag with baking instructions: “Bake from frozen at 350˚ for 10-12 minutes”. Be sure to tell the recipient to keep dough frozen until baking!
RECIPE TIP
*We did 4 rows by 6 rows for 24 total cookies.
Directions
1. In a large mixing bowl, cream butter and sugar on medium speed for about 2 minutes, until light and fluffy. Add eggs one at a time, then add the vanilla and continue mixing until well incorporated.
2. In a separate bowl, whisk together flour, baking powder, salt, and cocoa powder. Add dry mixture to wet ingredients in two additions, mixing just until combined. Stir in chocolate chips and crushed candy canes.
3. Line a quarter sheet pan with parchment paper. Press dough into a flat, even layer on sheet pan.
4. Place another sheet of parchment paper over the top (to help prevent sticking), then use a bench scraper or similar sharp object to make indentations in dough*, cutting only about halfway through.
5. If you like, press more chocolate chips and candy canes into top of dough.
6. Freeze for about 6 hours, until cookie dough is solid.
7. Cut dough in half. This recipe makes two “bricks” of dough, with 12 cookies in each “brick”. Transfer dough to a plastic zip-top bag or something similar and seal.
8. Add ribbon or twine and a gift tag with baking instructions: “Bake from frozen at 350˚ for 10-12 minutes”. Be sure to tell the recipient to keep dough frozen until baking!
RECIPE TIP
*We did 4 rows by 6 rows for 24 total cookies.
