This recipe comes from a great little book called Tate’s Baking for Friends. Tate’s is a very popular bakery in Southampton. This might be one of the best cookies I have ever made! I chilled the dough overnight, which is often what I do with cookie doughs. This recipe makes about 30-36 cookies. You can make them any size you want. I make cookies that are about a tablespoon and a half.
2 c. all purpose flour
1/2 cup natural cocoa
1 t. baking soda
1/2 t. salt
1 cup sugar
3/4 cup dark (or light) brown sugar
2 large eggs, at room temperature
1 T. peppermint extract
1 t. pure vanilla extract
2 cups (12 oz.) semi sweet chocolate chips
Preheat the oven to 375 degrees. Line baking pans with parchment paper or silicone baking mats. Use the top third and center rack of the oven.
In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. In a large bowl, beat the butter, sugar and brown sugar on high speed for one minute. Add eggs one at a time, followed by the peppermint extract and vanilla. With the mixer on low, mix in the flour, just until combined. Mix in the chocolate chips.
Drop the cookies onto the baking sheets, keeping the dough chilled. If it gets too soft, refrigerate dough while baking the first batch. If you refrigerate the dough overnight, you can bake the cookies, two trays at a time. I found the pan on the bottom rack can tend to burn so that is why you use the center and top racks. Bake 8-10 minutes, rotating halfway through the baking. Let cool on sheet pan at least 5 minutes. Transfer to a wire rack to cool completely.