Ingredients
- 2 ½ cups all-purpose flour
- ¾ tsp. baking soda
- 1/8 tsp. salt
- 1 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 1 tsp. vanilla extract
- 2 large eggs, at room temperature
- 7 ounces milk chocolate chips
- 7 ounces Andes Peppermint Crunch Chips
Directions
- In a small bowl, whisk together the flour, baking soda, and salt; set aside.
- Using a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth, about 2 minutes.
- Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the chocolate and peppermint chips.
- On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours (do this part for real please).
- Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Slice the logs into disks ¾ inch thick and place the disks 3 inches apart on the prepared baking sheets. If the chips crumble out (and they will), simply push them back in, they reshape nicely.
- Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
- Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
- Adapted from Ready for Dessert by David Lebovitz
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