Ingredients:

  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed dark brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) peppermint extract
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (45g) Dutch-processed cocoa powder
  • 1 tsp (5g) baking soda
  • ¼ tsp (1.5g) salt
  • 1 cup (170g) semi-sweet chocolate chips
  • ½ cup (85g) peppermint chocolate chips
  • ½ cup (60g) crushed candy canes or peppermint mints

Instructions:

  1. In a large bowl, beat the softened butter, granulated sugar, and dark brown sugar on medium-high speed until the mixture is light and fluffy (about 2–3 minutes).
  2. Add the egg, vanilla extract, and peppermint extract. Beat on medium speed until fully combined and smooth.
  3. In a separate bowl, whisk together the flour, Dutch-processed cocoa powder, baking soda, and salt, ensuring the cocoa is sifted to avoid lumps.
  4. Gradually add the dry ingredients to the wet mixture. Mix on low speed just until no streaks of flour remain; do not overmix.
  5. Using a rubber spatula, gently fold in the semi-sweet chocolate chips and peppermint chips until evenly distributed.
  6. Preheat oven to 350°F (175°C). Scoop rounded portions of dough onto baking sheets topped with parchment paper or silicone mats, press crushed candy canes onto the tops, and bake for 10 minutes.