We all have holiday traditions that we cherish and one of my favorites (and the one that kicks off the Christmas season for my family) is Cookie Day. The day after Thanksgiving every year, the women and children all get together for a day of baking and cookie decorating and it’s a blast!
Each adult makes a different kind of cookie, the kids make sugar cookies to decorate, and at the end of the day everyone goes home with a tin full of a variety of the delicious treats we made.
When the tradition started we would try to make a new cookie recipe every year, which everyone still sticks to, except for me. A few years ago I made my White Chocolate Peppermint Mocha Cookies for the first time and they’ve been requested every year since. They’re a favorite in my house especially, so I give the people what they want.
Now, the key to these cookies is to give the dough plenty of time to chill before baking. The flavors have to incorporate and the dough is pretty sticky, making it impossible to work with otherwise. And the longer it chills, the better. I typically will prepare the dough the night before and let it chill overnight, but if you don’t have that kind of time, at least 3 hours.
- 1/2 cup Unsalted butter, softened to room temperature
- 1/2 cup Granulated sugar
- 1/2 cup Packed light or dark brown sugar
- 1 Large egg, at room temperature
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Peppermint extract
- 1 cup all-purpose flour
- 1/2 cup + 2 tablespoons Unsweetened natural cocoa powder
- 1 teaspoon Baking soda
- 1 Tablespoon Instant coffee granules
- 1/8 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- 8 ounces White chocolate, coarsely chopped
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with plastic wrap and chill for at least 3 hours and up to 3 days. Again, I chill mine overnight.
- Remove the cookie dough from the refrigerator and allow it to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
- Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, and place on the baking sheets.
- Bake the cookies for 8-9 minutes. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
- Melt the chopped white chocolate in a double boiler or you can use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, dig in!
**Extra tip: for an extra dose of festive, try adding crushed candy canes on top of the melted white chocolate.