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Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

3/4 cup
whole wheat pastry flour
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder, sifted
2 teaspoons baking powder
1/2 cup butter, softened
1 cup brown sugar
2 large eggs
1 teaspoon peppermint extract
1/3 cup semisweet mini chocolate chips, melted

  • In medium bowl, combine whole wheat pastry flour, all-purpose flour, cocoa and baking powder; set aside.
  • In mixing bowl, beat butter with brown sugar until smooth.
  • Add in eggs and peppermint extract.
  • Add melted chocolate and beat until smooth.
  • Stir flour mixture to chocolate mixture and beat to combine.
  • Divide dough into 4 equal parts, shape into discs, cover with plastic wrap and refrigerate for 1 to 2 hours.
  • Preheat oven to 350°F (180°C).
  • Line cookie sheet with parchment paper.
  • Working with one disc at a time, shape dough into 8x I inch (20 X 2.5 cm) log on un-floured work surface.
  • Cut each log into 8 equal pieces and shape each piece into a ball. Place balls on prepared cookie sheet, about 2-inch (5 cm) apart. Slightly flatten each ball with hand and bake until surface cracks and cookie is cooked through, about 15 minutes. Do not over bake. If you like, make different shapes with cookie cutters from other logs.
  • Cool cookies on baking sheet for 5 minutes before removing to rack and cooling completely. Store cookies in airtight container for up to 5 days.

NOTE: You can freeze
Chocolate Peppermint Cookies for up to 4 weeks.

Makes 32 cookies.

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