Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

A generous amount of melted chocolate gives these cookies a fudgy, brownie-like texture, but it also means a very soft dough. Chilling it helps firm the dough up to a scoopable consistency.

EatingWell Magazine, December 2021

Gallery

Credit: Jacob Fox

Recipe Summary

active:
40 mins
total:
2 hrs 30 mins
Servings:
48

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 3/4 cups chocolate chips, butter and oil in a large microwave-safe bowl. Microwave on High, stirring every 30 seconds, until melted, about 2 minutes. Stir in peppermint extract. Let cool for 10 minutes.

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  • Meanwhile, whisk all-purpose flour, whole-wheat flour, baking powder and salt in a small bowl.

  • Combine granulated sugar and eggs in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until light in color and the volume has doubled, about 3 minutes. Using a flexible spatula, fold in the cooled chocolate mixture, then the flour mixture. Fold in the remaining 1 cup chocolate chips, being careful not to overmix. Refrigerate for at least 1 hour and up to 4 days.

  • Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

  • Place confectioners' sugar in a small bowl. Working in batches, scoop balls of dough, about 1 1/2 tablespoons each, and roll in the sugar. Arrange 12 cookies on each of the prepared pans. Dust your palm with confectioners' sugar and flatten the cookies to a 1/2-inch thickness. Sprinkle with candy. Refrigerate the remaining dough while the first batch bakes.

  • Bake the cookies, switching the positions of the pans halfway through, until firm on the outside, 15 to 20 minutes. Let cool on the pans for 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.

To make ahead

Refrigerate dough (Steps 1-3) for up to 4 days. Or freeze unbaked cookies in a single layer until solid, then transfer to a sealable plastic bag and freeze for up to 1 month. Store baked cookies airtight for up to 2 days.

Equipment

Parchment paper

Nutrition Facts

1 cookie
169 calories; fat 10g; cholesterol 20mg; sodium 54mg; carbohydrates 18g; dietary fiber 2g; protein 2g; sugars 12g; saturated fat 5g; vitamin a iu 75IU; potassium 18mg.
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