Peppermint Road Chocolate Chipsters
A unique cookie loaded with peppermint candy pieces and chocolate chips, with a crisp texture and bold peppermint flavor.
Ingredients
semisweet chocolate minimorsels (9 ounces, divided)
1 1/2 cups
crushed peppermint hard candy or candy canes (divided)
1 cup
all-purpose white flour
1 3/4 cups
unsweetened Dutch-process cocoa powder
1/2 cup minus 1 tablespoon
unsalted butter (1 1/2 sticks, slightly softened)
3/4 cup
corn oil (or other flavorless vegetable oil)
1 1/2 tablespoons
sugar
3/4 cup
large egg
1
salt (Scant)
1/2 teaspoon
vanilla extract
1 1/2 teaspoons
baking powder
1 teaspoon
Instructions
1
Step 1
Preheat the oven to 350 degrees F. Line several baking sheets with aluminum foil. Grease the foil or coat with nonstick spray.
2
Step 2
In a food processor, combine 1/4 cup of the chocolate morsels, a generous 1/3 cup of the peppermint candy, the flour, cocoa, and baking powder.
3
Step 3
Process in on/off pulses until the chocolate and candy are finely ground; set aside.
4
Step 4
In a large bowl, with an electric mixer on medium speed, beat together the butter, oil, and sugar until lightened and fluffy.
5
Step 5
Add the egg, salt, and vanilla and beat until well blended and smooth.
6
Step 6
Beat or stir in the flour mixture and the remaining 1 1/4 cups chocolate morsels until evenly incorporated.
