PEPPERMINT BARK COOKIES
Makes 24 cookies
Recipe by Marcella DiLonardo
A holiday twist on a classic chocolate chunk
cookie inspired by peppermint bark. No rolling or
cookie-cutting required! Just a simple drop and
bake featuring dark chocolate, white chocolate,
and peppermint candy canes. This dough freezes
well, so you can have cookie dough on hand at all
times in case an unexpected guest arrives. Be sure
to use quality chopped chocolate over chocolate
chips! The chunks make for the best gooey
chocolate cookie.
1½ cups (330 grams) fi rmly packed light
brown sugar
1 cup (227 grams) unsalted butter, melted
½ cup (100 grams) granulated sugar
2 large eggs (100 grams), room temperature
1 teaspoon (4 grams) vanilla extract
1 teaspoon (4 grams) peppermint extract
3½ cups (438 grams) all-purpose fl our
1 teaspoon (5 grams) baking soda
1 teaspoon (3 grams) fi ne sea salt
4 ounces (115 grams) white chocolate,
roughly chopped
4 ounces (115 grams) 70% cacao dark
chocolate, roughly chopped
4 medium peppermint candy canes
(48 grams), crushed- Preheat oven to 350°F (180°C). Line
2 baking sheets with parchment paper. - In the bowl of a stand mixer fi tted with the
paddle attachment, beat brown sugar, melted
butter, and granulated sugar at low speed until
combined, about 1 minute. Add eggs, one at a
time, beating well after each addition. Beat in
extracts.- In a medium bowl, sift together fl our,
baking soda, and sea salt. Gradually add fl our
mixture to butter mixture, beating until dough
comes together. Fold in white chocolate, dark
chocolate, and candy canes. Wrap dough in
plastic wrap, and refrigerate for 15 minutes. - Using a 3-tablespoon spring-loaded scoop,
scoop 24 dough balls, and place on prepared
pans. - Bake until edges are golden brown, 10 to
12 minutes. Let cool completely on wire racks.
Cover and refrigerate for up to 2 days, or
freeze for up to 2 weeks.