Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (281g)
- Baking soda: 1 teaspoon (4g)
- Salt: 1/2 teaspoon (2g)
- Unsalted butter, softened: 1 cup (2 sticks) (227g)
- Granulated sugar: 3/4 cup (150g)
- Light brown sugar: 1/2 cup (100g)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon (5mL)
- Peppermint extract: 1/2 teaspoon (2.5mL)
- Semi-sweet chocolate chips: 2 cups (400g)
- Crushed candy canes for topping (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Drop the dough by rounded tablespoons onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information (per cookie):
- Calories: 220
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 120mg
- Carbohydrates: 26g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 2g
Dish Characteristics:
- Classic American dessert
- Chewy and soft with a crispy exterior
- Rich chocolate flavor with a subtle hint of peppermint
- Festive and perfect for holiday gatherings
User Comments:
- "These cookies are absolutely delicious! The peppermint extract adds a refreshing twist to the classic chocolate chip cookie."
- "I love how chewy these cookies are. They're the perfect treat for any occasion."
- "The combination of chocolate chips and candy canes is genius! These cookies look and taste amazing."
- "I'm not usually a fan of peppermint, but these cookies changed my mind. They're so good!"
- "These are the best chocolate chip cookies I've ever had. I will definitely be making them again."
Special Precautions and Tips:
- If you don't have peppermint extract, you can substitute 1/4 teaspoon of peppermint oil.
- Be careful not to overmix the dough, as this will result in tough cookies.
- Let the cookies cool completely before storing them in an airtight container.
