A wonderfully chocolatey cookie featuring Ghirardelli peppermint baking chunks! Chocolate and peppermint fans rejoice!
Author: Eva Bakes
1cupchocolate chipsor any semi-sweet or bittersweet chocolate, melted
1packageGhirardelli peppermint chunks
Preheat your oven to 350 degrees F. Line two standard cookie sheets with parchment paper or silicone mats and set aside.
In a large bowl, whisk together the flour, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, until well blended. Add in the vanilla and melted chocolate and mix well.
Turn the mixer to low and slowly add in the dry ingredients. Mix until a few dry streaks remain.
Turn the mixer off and fold in the peppermint chunks and remaining cup of chocolate chips by hand.
Using a cookie scoop or two spoons, portion out about a golf-sized ball of dough onto your prepared baking sheet. Make sure to leave at least 2 inches between each piece of dough because the cookies will spread.
Bake for 4 minutes and 30 seconds in your preheated oven, then rotate the pans top to bottom and from to back. Then bake for another 4 minutes and 30 seconds or until the sides of the cookies are set.
The tops may look underdone but that is OK because they will continue to set as they cool.
Remove the cookies from the oven and allow to cool completely before serving. You can cool them on a wire rack.
Cookies should be stored in an airtight container at room temperature and will keep for several days.Source: Barely adapted from Ghirardelli