Peppermint Mocha Levain-Style Cookies
Ring in the holiday season with another Levain-style cookie; chocolate dough with a touch of peppermint and espresso is filled with Andes peppermint crunch melts, white chocolate, and bittersweet chocolate!
Makes nine 5.25 oz cookies
8 Tbsp (1 stick) unsalted butter, softened
1/2 cup (113g) brown sugar
1/2 cup (100g) white sugar
2 large eggs, cold
1/8 tsp peppermint extract
2-1/2 cup (11 oz) all-purpose flour
6 Tbsp (1.5 oz) cocoa powder
2 Tbsp (8g) espresso powder
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1-1/4 cup (7 oz) bittersweet chocolate chips or chunks
1-1/2 cup (9 oz) white chocolate chips
1-1/4 cup (7 oz) Andes peppermint crunch baking chips
Whisk together the baking powder, baking soda, salt, cocoa powder, espresso powder, and all-purpose flour. Set aside.
Beat butter and sugars together until combined and fluffy.
Beat eggs and peppermint extract in until incorporated.
Mix in flour mixture with spatula until combined.
Mix in chocolates and peppermint crunch.
Divide into 9 balls, about 5.25 oz portions.
Store in fridge in an airtight container for at least 12 hours before baking. The dough can be kept in the fridge for up to a week or frozen for a couple weeks.
Preheat oven to 360F. Line baking sheets with parchment paper.
Bake about 4-6 balls at a time with plenty of space between.
Bake until cookies are lightly browned and firm outside, about 16-18 minutes. The ideal time baked will vary from person to person; you may like it gooier, like Levain Bakery, or a little more baked.
Cool cookies on baking sheet. Enjoy warm or within 12 hours.
These cookies will stay soft for a couple days in an airtight container. They can also be frozen and thawed.