These thick fat double chocolate peppermint chip cookies have a crunchy outside and a more doughy center - you can bake them through if you make them smaller, but these giant cookies are fun to make and eat!
Course cookies, Dessert
Cuisine American
Keyword best chocolate chip cookie recipe, chocolate chip cookie recipe, chocolate chip cookies, pecan chocolate chip cookies
beat the butter until creamy (I start with whisks to get it super creamy)
add the sugars and beat until light and fluffy
add the eggs and vanilla and beat until just incorporated
add the cake flour and cocoa and beat together
switch to the dough hook - it get's thick. Add the all purpose flour, baking powder, baking soda and salt, beat until totally incorporated
add the chocolate chunks, peppermint chunks and crushed candy canes and pulse until mixed together, if you mixer struggles then fold together by hand
scoop out 3 - 3.1 oz of dough at a time, Keep the dough balls rough
Bake for 9 mins, the cookie edges will become golden (for subsequent batches if you bake on the warm pan cook for less time.
let cool at least 15 mins - Closer to an hour and the center will be set
Video
Notes
the outside of the cookies will be crunchy and the inside will be more doughy - if you want them baked completely all the way through make smaller cookie balls