Peppermint Chocolate Chip Cookies
Soft vanilla and chocolate marbled cookies with pools of semi-sweet chocolate and peppermint white chocolate.
Ingredients
Cookie Dough Base
- 90 g unsalted butter (6 ⅓ tbsp.)
- 100 g dark brown sugar* (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- 1 tsp. vanilla
Vanilla Cookie Dough
- 80 g all-purpose flour (⅔ c.)
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 85 g semi-sweet chocolate** (½ c.)
Chocolate Cookie Dough
- 68 g all purpose flour (½ c. + 1 tbsp.)
- 12 g dutch-processed cocoa powder (2 tbsp.)
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 85 g peppermint white chocolate such as ghirardelli's peppermint bark (½ c.)
Instructions
Cookie Dough Base
- Add the butter to a small microwave-safe mixing bowl. Melt in 20-second intervals until the butter has fully melted.
- Whisk in both sugars, then whisk in the egg and vanilla until well combined.
- Transfer ½ of the cookie dough base out into another small mixing bowl (~145g).
Vanilla Cookie Dough
- To one of the halves of cookie dough base, add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Chop up the semi-sweet chocolate and add it into the vanilla cookie dough. Fold the mixture together just until no flour streaks remain.
Chocolate Cookie Dough
- To the other half of cookie dough base, add in the flour, cocoa powder, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Chop up the peppermint white chocolate and add it into the chocolate cookie dough. Fold the mixture together just until no flour streaks remain.
- Cover both of the dough bowls with plastic wrap and place them into the fridge for 15 minutes.
- After the dough has had a quick chill, scoop out 1.5 tbsp. scoops of each of the doughs.
- Use a knife or your hands to split each ball of cookie dough in half.
- Alternate adding each half ball of flavor to your hand, for a total of four pieces of dough. Roll the dough into a ball, and repeat with the remaining cookie dough. (For more uniform balls of dough, you can gently press each cookie dough ball into a 3 tbsp. cookie scoop after marblign the doughs together).
- Cover the dough balls and place them in the fridge to chill for 15 minutes.
- Preheat the oven to 350°F / 175°C.
- Evenly space out the cookie dough balls on a parchment lined cookie sheet and top them with extra chocolate and white chocolate.
- Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
- Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
- Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Sprinkle with flaky sea salt, serve and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | | Oven Thermometer | Cookie Scoops | Cookie Sheet Pan | Milk Pan
The #1 culprit for cookies that are too thick, puffy or dry is adding in too much flour. I highly, *highly* recommend always using a kitchen scale for the best, most consistent results. However - if you don't have access to one, here is how to properly measure flour: Fluff up your flour with a fork, then carefully scoop it into your measuring cup and level off the cup with a knife.
*I recommend dark brown sugar for the best flavor but light brown sugar will work in a pinch!
***I recommend using a chocolate baking bar so you can get those melty pools of chocolate, but chocolate chips will work here too.
Nutrition
Serving: 1cookieCalories: 346kcalCarbohydrates: 46gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 34mgSodium: 255mgPotassium: 156mgFiber: 2gSugar: 29gVitamin A: 300IUVitamin C: 0.1mgCalcium: 65mgIron: 2mg