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Double Chocolate Peppermint Cookies
Ingredients
  • 1 ¼ cups (156 g) all-purpose flour spooned and leveled, see notes
  • 6 tbsps (30 g) cocoa powder, Dutch process
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (168 g) unsalted butter, softened
  • ¾ cup (165 g) light brown sugar, packed
  • ¼ cup (50 g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla bean paste or extract
  • ½ cup (100 g) peppermint chips Andes
  • ¼ cup (50 g) semi-sweet chocolate chips
  • 2 tablespoon crushed candy canes for topping, optional
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