Peppermint, Dark Chocolate Chip Cookies


  • 1 cup, plus 2T all purpose whole wheat flour
  • 1/2 t baking soda
  • 1 stick unsalted butter, softened
  • 1/2 c sugar
  • 1/2 c dark brown sugar
  • 1 large egg
  • 1/4 t kosher salt
  • 1 t pure vanilla
  • 1 cup dark chocolate chunks
  • 3/4 crushed candy canes


  1. Preheat oven to 375.
  2. In a medium bowl, whisk together flour and baking soda and set aside.
  3. In a large bowl beat butter and sugars at medium speed until creamed.
  4. Add egg,  salt, and vanilla to the sugar and mix thoroughly on low speed.
  5. Add 1/3 of the flour mix until well blended. Continue until flour mix is gone.
  6. Fold in chocolate chips and crushed candy canes, being careful not to overwork the dough.
  7. Drop dough in 1 1/2″ balls on a dark baking sheet about two inches apart. Use two spoons to make each cookie uniform and do not overcrowd the pan. Extra dough can be refrigerated or frozen. 
  8. Bake at 375 for 8 minutes. Let stand on pan for 2 minute before moving to a cooling rack.