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Peppermint, Dark Chocolate Chip Cookies

Ingredients:

  • 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

Instructions:

  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.
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Dark Chocolate Chip Cookies with Pecans and a Mocha Drizzle

Ingredients:

  • 1 cup, 2T all purpose, unbleached naturally white flour
  • 1/2 t baking soda
  • 1 stick unsalted butter, softened
  • 1/2 c sugar
  • 1/2 c light brown sugar
  • 1 large egg
  • 1/4 t kosher salt
  • 1 1/2 t pure vanilla
  • 1 cup dark chocolate chunks
  • 3/4 coarsly chopped pecans
  • 6T natural unsweetened cocoa powder
  • 2 T butter, softened
  • 3/4 c brewed coffee, cooled
  • confectioners sugar to taste

Instructions:

  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. Using a wooden spoon or silicon spoonula, mix until well blended. Continue until flour mix is gone.
  6. Fold in chocolate and nuts, 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 1 minute before moving to a cooling rack.
  9. While cookies are cooling, whisk cocoa and butter together until well blended.
  10. Whisk in coffee, add confectioners sugar to preferred sweetness.
  11. Pipe mocha drizzle over cooled cookies.

About the Cook



I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
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