Dark Chocolate York Peppermint Cookies
My dark chocolate York peppermint cookies are soft and chocolatey, with York Dark Chocolate & Pepperming Chips throughout.
Servings: 32 Cookies
Calories: 168kcal
Ingredients
- 2 ⅓ cups all purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- ½ teaspoon salt
- 1 cup butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 ½ teaspoons corn syrup
- 1 teaspoon vanilla extract
- 8 ounce bag York Dark Chocolate & Peppermint Chips
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Set aside
- In a medium mixing bowl, whisk flour, baking soda, cocoa powder, espresso powder, and salt.
- In another bowl, cream together the butter, granulated sugar, and brown sugar.
- Add in the vanilla extract and corn syrup. Mix. Add the eggs and beat until combined.
- Gradually add the dry ingredients to the wet ingredients and mix well.
- Fold in the York peppermint chips.
- Using a tablespoon cookie scoop, roll dough into balls and place on the prepared baking sheet.
- Bake in the preheated oven for 9-11 minutes.
- Remove from the oven and let cool on the baking sheet for a couple minutes before transferring them to a wire cooling rack.
Notes
- Measure the flour carefully. Too much flour can make the cookies dry or cakey. Spoon it into the measuring cup and level it off rather than packing it down.
- Use softened butter, not melted butter. Softened butter creams more effectively with the sugars and helps the dough develop the right texture.
- Whisk the dry ingredients well. Cocoa powder and espresso powder can clump, so a thorough whisk helps distribute the flavors evenly.
- Don't skip the espresso powder. The espresso powder enhances the chocolate flavor. It doesn't make the cookies taste like coffee.
- Add the dry ingredients gradually. This makes mixing easier and helps avoid overmixing.
- Fold in the chips gently. Once they're added, mix just enough to distribute them through the dough.
- Use a cookie scoop for even sizing. Uniform dough balls bake at a similar rate, so you won't end up with some cookies overdone while others are still soft.
- Leave room between cookies. The dough spreads as it bakes, and a little space helps the cookies keep their shape.
- Watch the baking time closely. Start checking at 9 minutes. Chocolate cookies can be difficult to judge by color, so look for set edges and centers that are no longer wet.
- Let them rest on the baking sheet. A couple of minutes gives the cookies time to firm up before you move them to a cooling rack.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 168kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 130mg | Potassium: 82mg | Fiber: 1g | Sugar: 13g | Vitamin A: 193IU | Calcium: 32mg | Iron: 1mg