Chocolate Peppermint Cookies |
Yield: 2 dozen cookies
Look at all the peppermint chunks |
Ingredients
1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 cup All Purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Coarse Salt
6 tablespoons Unsalted Butter, softened
1 cup Dark Brown Sugar
2 Large Eggs
1 teaspoon Pure Vanilla Extract
1 bag (10 oz.) Ghirardelli Peppermint Chunks
Chocolate Peppermint Cookies - sooooo good! |
Directions
Heat oven to 350°F.
Line cookie sheets with parchment paper.
Melt 1 cup Bittersweet Chocolate in microwave in 30 second intervals until melted; set aside to cool.
Whisk together flour, baking soda, and salt; set aside.
Chocolate Peppermint Cookies |
Beat in eggs one at a time.
Add cooled melted chocolate and combine.
Add vanilla extract and mix just until combined.
Turn off mixer.
Ghirardelli ingredients used in this recipe |
Fold in peppermint chunks.
Use a small or medium size cookie scoop and place two inches apart on the cookie sheets.
Bake 9-10 minutes.
Ghirardelli Peppermint Chunks |
Wait 10 minutes before transferring cookies on cooling racks to complete cooling.
Enjoy!
-Sophia/Two Frys
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