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Double Chocolate Chip Cookies Dipped in Dark Chocolate & Peppermint Candy

Sari King of Crazy Woman Cookies in Boyne City shares her recipe for double chocolate chip cookies just in time for the holiday season.

Find more of Sari’s cookie recipes in the December 2014 issue of Traverse, Northern Michigan’s Magazine. (Get your copy here!)

Or view them on MyNorth:

 

Ingredients

  • 8  ounces unsalted butter, chilled
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 ¾ cups flour
  • 1/4 cup “special dark” Hershey’s cocoa powder
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ mixed dark chocolate and semi-sweet chocolate chips
  • Dark chocolate for dipped edge (65-70%, preferably Guittard or Ghiradelli’s)
  • Crushed peppermint candy

Preparation

Preheat oven to 350 degrees. Mix chilled butter, granulated and brown sugar with vanilla until well blended and fluffy. Add one egg at a time until well incorporated. In another bowl, mix all the dry ingredients, blend well, then add to moist ingredients. Gently mix in the chocolate chips or chunks of dark chocolate. Portion dough into 3-ounce balls and bake for 18 minutes. While cookies are cooling on a rack, melt chocolate in a double boiler. Dip baked cookies in melted dark chocolate, sprinkle with crushed peppermint candy.