Tis the season for cookies. And we are keeping things simple and sweet. Dark chocolate melted and stirred into cookie batter with a touch of peppermint. These are perfect to wrap up and gift. Or enjoy with a cup of hot cocoa after sledding.

What is it about mint and chocolate… they just go together! My biggest tip is to use good-quality dark chocolate! Why? Because good quality chocolate will lead to the best tasting cookies!

If you make these this holiday season, don’t forget to tag me @urban.apron so I can see your creations!

Enjoy!

Double Chocolate Mint Cookies

 1 cup all-purpose flour
 1/2 cup unsweetened cocoa powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 5 ounces good-quality dark chocolate (or bittersweet), roughly chopped, you will melt this chocolate
 5 ounces good-quality dark chocolate (or bittersweet), chopped into chunks
 1 stick (8 tablespoons) unsalted butter
 1 1/2 cups white sugar
 2 large eggs
 1 teaspoon pure vanilla extract
 1 teaspoon pure peppermint extract

Instructions:

In a small bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside.
In the microwave, melt the first 5 ounces of dark chocolate with the butter in 30 second increments until it is almost melted, stirring after each 30 seconds. When it is almost melted, stir until smooth.
In a large bowl, whisk the eggs with the white sugar and eggs. Add in the melted chocolate, vanilla and peppermint. Then, with a wooden spoon, stir it until well combined. Slowly add in the flour mixture and stir until combined. (You can also do this all in a mixer)
Pour the remaining 5 ounces of chocolate chunks into the batter and stir to combine.
Using a cookie scoop, scoop tablespoon-sized balls on to a cookie sheet lined with parchment paper.
Bake at 350 degrees for about 11-13 minutes, rotating sheets halfway through baking. (Check around 10 minutes to see how the cookies are doing and bake for 1-3 more minutes)
Let cool on the cookie sheets for 5-10 minutes then remove to a wire rack to cool completely.
Store in an airtight container or freeze for up to 3 months.