Ingredients:

  • 1/2 cup (113g) unsalted butter, melted and cooled slightly
  • 2/3 cup (60g) Dutch-process cocoa powder
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp peppermint extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup (170g) white chocolate chips or chunks
  • 1/3 cup (50g) crushed peppermint candy or candy canes
  • 4 oz white chocolate bark, melted

Instructions:

  1. Melt the butter in a medium microwave-safe bowl. Whisk in the cocoa powder while the butter is still warm to bloom the chocolate and release fat-soluble flavors. Let the mixture sit for 5 minutes.
  2. In a stand mixer or using an electric hand mixer, combine the cocoa-butter mixture with the brown sugar and granulated sugar. Beat on medium speed until no large lumps remain.
  3. Add the egg and peppermint extract. Beat on medium-high for 2 minutes until the batter appears glossy and slightly aerated.
  4. Using a fine-mesh sieve, sift the all-purpose flour, baking soda, and salt directly into the wet ingredients. Mix on low until just combined.
  5. Fold in the white chocolate chips and crushed peppermint candy by hand. Chill the dough for at least 2 hours to ensure a thick, chewy texture and prevent spreading.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Using a large cookie scoop (2-tablespoon capacity), drop dough onto prepared sheets. Bake for 10 minutes until the edges are set and the surface is crackled. Optional: Drizzle with melted white chocolate bark once cooled.