Ingredients
Method
- In a large mixing bowl, whisk together the granulated sugar, cocoa powder, vegetable oil, eggs, and peppermint extract until smooth and glossy.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- Gradually add the flour mixture to the cocoa mixture, stirring with a wooden spoon or rubber spatula until a thick, sticky dough forms.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 4 hours, or preferably overnight, to chill thoroughly.
Notes
- Use good quality cocoa powder for the best flavor; it makes a significant difference in the depth of the chocolate.
- Ensure your eggs are at room temperature so they incorporate more smoothly into the wet ingredients, preventing a lumpy batter.
- Don't skip chilling the dough! This step is crucial for preventing the cookies from spreading too much and helps develop those iconic crinkles. Chill for at least 4 hours, or up to 2 days.
- For storage, keep baked chocolate peppermint cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months; thaw at room temperature before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your eggs are at room temperature so they incorporate more smoothly into the wet ingredients, preventing a lumpy batter.
- Don't skip chilling the dough! This step is crucial for preventing the cookies from spreading too much and helps develop those iconic crinkles. Chill for at least 4 hours, or up to 2 days.
- For storage, keep baked chocolate peppermint cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months; thaw at room temperature before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.