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Dark Chocolate Chip Christmas Cookies
A rich, complex, dark double chocolate chip cookie that complements its sweetness with a hint of bitterness, a dash of salty, and a smidgen of minty.
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Total Time
27
minutes
mins
Course:
Dessert
Servings:
18
-24 cookies
Author:
Janice Croze
Ingredients
1 2/3
cup
flour
1/2
cup
cocoa
1
tsp
cornstarch
1/2
tsp
baking soda
1/2
tsp
baking powder
1
tsp
coarse salt
divided
1
cup
butter
softened
2/3
cup
brown sugar
1/2
cup
granulated sugar
2
eggs
2
tsp
vanilla
2 1/2
cups
Dark Chocolate CHIPITS
1/2 cup reserved
Instructions
Preheat oven to 350F
In a large bowl, whisk together flour, cocoa, cornstarch, baking soda, baking powder, and 1/2 tsp of salt
Set aside
With an electric mixer, cream together butter and sugar for 2 minutes
Add vanilla and eggs, one at a time, mixing until evenly distributed
Add dry mixture one cup at a time, blending until combined, taking care not to over mix
Gently stir in 2 cups of Dark Chocolate CHIPITS
Drop two tablespoon balls on parchment lined cookie sheet
For extra chocolate fun, using reserved 1/2 cup of CHIPITS, press 3-5 chips into the top and sides of cookie dough balls
Top with crushed candy canes
Sprinkle with reserved coarse salt
Cover and refrigerate for at least 30 minutes and up to 48 hours
Bake at 350F for 9-12 minutes, keeping a close eye and making sure not to over cook
Cookies should be slightly undercooked when removing from oven
Allow to cool on baking sheet