Directions
- 1Add brown sugar, white sugar, and two sticks of cold, cubed butter to a mixer.
- 2Mix the butter and sugars until just combined and no large chunks remain.
- 3Add one whole egg and two egg yolks to the mixture.
- 4Add Mexican vanilla to the mixture.
- 5In a separate bowl, add all-purpose flour, cocoa powder, baking powder, baking soda, cornstarch, and salt.
- 6Sieve the cocoa powder to prevent clumping.
- 7Add the dry ingredients to the wet ingredients half at a time, being careful not to overmix.
- 8Add a whole bag of peppermint chips and about half a bag of semi-sweet chocolate chips to the dough.
- 9Mix until just combined.
- 10Shape the cookie dough into 4 oz towers, making them taller than they are wide.
- 11Cover the shaped cookies and place them in the freezer overnight or until frozen solid (at least 3 hours).
- 12Place the frozen cookie dough mountains on a baking sheet lined with parchment paper.
- 13Bake at 350°F (175°C) for 15-20 minutes.
Ingredients
- 355 g all purpose flour
- 50 g cocoa powder (preferably dutch processed)
- 8 g baking powder
- 6 g baking soda
- 3 g salt
- 4 g cornstarch
- 227 g cold, cubed unsalted butter
- 200 g brown sugar
- 120 g granulated sugar
- 2 egg yolks
- 1 egg
- 1 tsp Mexican vanilla
- 10 oz bag peppermint chips
- 5 oz semi-sweet chocolate chips
Equipment
mixersievebaking sheetparchment paperoven
Tips
- Don't overmix the dough
- Mexican vanilla is stronger and pushes through chocolate flavor more
- Freeze the cookie dough overnight or until solid (around 3 hours)
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