The holiday season is the perfect time to indulge in rich, decadent desserts, and nothing screams festive joy quite like these Holiday Double Chocolate Cookies. Packed with chocolatey goodness and a refreshing hint of peppermint, these cookies are perfect for cookie exchanges, holiday parties, or simply enjoying with a warm cup of cocoa by the fireplace.
In this blog post, I’ll guide you through making these heavenly treats, share some essential tips, and answer common questions to ensure your cookies turn out perfect every time.
Why You’ll Love This Recipe
These Holiday Double Chocolate Cookies are a dream come true for chocolate lovers. Here’s why you should bake them this season:
- Double the chocolate: A rich cocoa base combined with melty semisweet chocolate chips creates an irresistibly fudgy texture.
- Festive flavors: A touch of peppermint extract and crushed candy canes add the perfect holiday touch.
- Easy to make: Simple ingredients and straightforward steps make this an approachable recipe for both beginners and experienced bakers.
- Perfect for gifting: These cookies make beautiful homemade gifts when wrapped in festive packaging.
Ingredients You’ll Need
To make these delightful cookies, gather the following ingredients:
- Dry Ingredients:
- 3 cups flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- Wet Ingredients:
- 1 cup unsalted sweet cream butter, softened
- 1 ½ cups sugar
- 1 ½ cups packed brown sugar
- 1 cup cocoa powder
- 3 large eggs (room temperature)
- 1 tablespoon peppermint extract
- Mix-ins & Toppings:
- 2 cups semisweet chocolate chips
- 1 cup Ghirardelli white chocolate melting wafers (melted)
- 1 cup Ghirardelli milk chocolate melting wafers (melted)
- ½ cup crushed candy canes
Kitchen Equipment Needed
- Large mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Parchment paper
- Large baking sheet
- Double boiler (for melting chocolate)
- Disposable piping bags (or a zip-top bag with the corner cut off)
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C) and line a large cookie sheet with parchment paper.
2. Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter & Sugars
Using an electric mixer, beat the butter, granulated sugar, and brown sugar until the mixture is light and creamy.
4. Add the Eggs & Peppermint Extract
One at a time, add the eggs, beating well after each addition. Mix in the peppermint extract until fully incorporated.
5. Combine Wet & Dry Ingredients
Gradually add the dry ingredient mixture, one cup at a time, mixing until well combined.
6. Fold in Chocolate Chips
Gently fold in the semisweet chocolate chips for extra bursts of chocolate flavor in every bite.
7. Shape & Bake
Scoop ¼ cup portions of dough onto the prepared cookie sheet, leaving space for spreading. Bake for 15 minutes until the cookies are set.
8. Melt & Drizzle Chocolate
Melt the milk chocolate melting wafers in a double boiler. Transfer to a piping bag and drizzle over the cookies. Repeat with the white chocolate melting wafers.
9. Add a Festive Finish
Sprinkle crushed candy canes over the cookies before the chocolate sets. Let them cool completely before enjoying!
Tips & Variations
- Make it extra fudgy: Add an extra ½ cup of chocolate chips for an even richer cookie.
- Swap peppermint for vanilla: If you prefer a more classic chocolate cookie, replace peppermint extract with vanilla.
- Add a crunch: Mix in chopped nuts like pecans or walnuts.
- Gluten-free version: Use a 1:1 gluten-free flour substitute for a celiac-friendly treat.
Storing & Freezing Instructions
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze the cookies in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months.
- Make-ahead dough: The dough can be refrigerated for up to 48 hours before baking.
Food & Drink Pairings
Pair these cookies with:
- Hot cocoa with whipped cream
- Peppermint mocha coffee
- A glass of cold milk
- Vanilla ice cream for a delicious cookie sundae
FAQs
Can I use milk chocolate chips instead of semisweet?
Yes! Milk chocolate will make the cookies sweeter, while semisweet adds a richer contrast.
How do I prevent my cookies from spreading too much?
Make sure your butter isn’t overly soft and chill the dough for 30 minutes before baking if necessary.
Can I make these cookies ahead of time?
Absolutely! You can bake them in advance and store them in an airtight container for up to a week or freeze them for longer storage.
What can I use instead of candy canes?
Try crushed peppermint candies, sprinkles, or even mini marshmallows for a different twist.
Final Thoughts
These Holiday Double Chocolate Cookies are the ultimate festive treat! Whether you’re baking for a holiday gathering or just treating yourself, these cookies will satisfy your sweet tooth and spread holiday cheer.
If you enjoyed this recipe, please share it with your friends and family! Don’t forget to subscribe to the blog for more delicious holiday recipes and baking tips.
Happy baking! 🎄🍪✨
