Use High-Quality Ingredients: Start with good quality chocolate, cocoa powder, and peppermint extract. Higher quality ingredients will lead to a more flavorful cookie.
Measure Accurately: Baking is a science, and precise measurements matter. Use proper measuring cups and spoons for dry and wet ingredients.
Chill the Dough: After making the cookie dough, let it chill in the refrigerator for at least 30 minutes. Chilled dough will result in thicker, chewier cookies.
Use Parchment Paper: Line your baking sheets with parchment paper to prevent cookies from sticking and to make clean-up easier.
Evenly Sized Cookies: For uniform baking, use a cookie scoop or your hands to portion out dough into evenly sized balls.
Don't Overmix: When adding dry ingredients to wet, mix until just combined. Overmixing can lead to tougher cookies.
Fresh Peppermint Extract: If possible, use fresh peppermint extract for the most robust peppermint flavor.
Cool Baking Sheets: Allow baking sheets to cool between batches. Using a hot baking sheet can cause cookies to spread too much.
Add Extra Toppings: Before baking, press extra chocolate chips or crushed candy canes onto the top of each cookie for a more attractive appearance.
Don't Overbake: Cookies continue to bake slightly after you remove them from the oven. Take them out when the edges are set but the centers are slightly underdone for chewy cookies.
Cool on a Wire Rack: After baking, transfer cookies to a wire rack to cool completely. This helps maintain their texture.
Store Properly: Store cookies in an airtight container. To maintain freshness, place a piece of bread or a small slice of apple in the container to absorb excess moisture.
