To understand these cookies is to understand that these are the first thing I've made from scratch since August. This is the first recipe I've played with since then too. The why of that is a post for another day, but suffice it to say it feels fantastic to be back in the kitchen again.
The base of these cookies comes from my chocolate chip recipe (which in turn was adapted from Nestle's recipe). The idea of peppermint came up when the first of several holiday potlucks started to loom in front of me. I can make these cookies in my sleep, but they needed a little something extra. A little spark of holiday cheer. In comes the peppermint. After several unsuccessful attempts at acquiring the Andes peppermint chocolate pieces I switched focus to the chocolates themselves which were conveniently on sale.
It was there in the baking aisle that these took shape. After all, what pairs with peppermint better than chocolate? Peppermint hot cocoa. Chocolate dipped candy canes. Peppermint ganache icing. Yum. And, bonus? The peppermint in these becomes a pleasant aftertaste instead of a show stealer. (Too much peppermint to me reminds me of cough syrup so this is very much a bonus in my book.)
Chocolate Chip Cookies
(adapted from Nestle)
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter; at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar; lightly packed
1 tsp vanilla extract
2 large eggs
3/4 bag miniature chocolate chips
12 Andes peppermint chocolates; coarsely chopped
Preheat oven to 375°F
Start off by combining the flour, baking soda, and salt in a small bowl and set aside. In a large mixing bowl cream together the butter and sugars until the mixture has lightened in both color and texture, from 3-5 minutes. Mix in the vanilla and eggs until well combined. Slowly stir in the dry ingredients, being careful not to over-mix. Add in the chocolate chips and peppermint chocolate pieces.
Roll dough into one in balls (or use a cookie scoop for more evenly sized cookies) and space them two or so inches apart on a cookie sheet. Bake for seven and a half minutes, or until golden brown on the undersides. Transfer immediately to a cooling rack. The final recipe will yield approximately 3 dozen.