1 c sugar (white sugar, turbinado, or your favorite granular sugar)
2 tbsp cocoa powder
½ tsp peppermint extract (omit and replace with extra vanilla if you don't want mint)
½ tsp vanilla extract
3 eggs
½ tsp salt
½ tsp baking powder
¾ c flour (works well with whole wheat pastry flour or all purpose flour)
Instructions
Preheat the oven to 350 degrees F. Prepare 2 - 3 baking sheets by spritzing with nonstick spray.
In a saucepan over medium/low heat, melt the butter and chocolate chips.
Once fully melted, remove from heat and stir in the sugar and cocoa powder. Let cool slightly (about 5 minutes) then stir in the peppermint extract, vanilla extract, and eggs until well combined.
Add the salt, baking powder, and flour and stir until just combined.
The dough will be a little runny and sticky, similar to brownie batter. Drop by heaping tablespoon (I used a soup spoon) onto the prepared baking sheets. The dough will spread both before and during baking -- leave space. I put about 8 cookies per standard baking sheet.
Bake for 8 - 10 minutes, until the middle of the cookies is set and the edges start to look crispy.
Let cool for at least 15 minutes before lifting off the baking sheets with a spatula.
Notes
Yield is approximately 25 cookies, but will greatly depend on the size of your cookies. I made BIG cookies! The cookies will be VERY fragile fresh out of the oven until they are cool. If the cookies easily break when you're trying to remove them, stop and let them cool longer before removing. They will stick to the pan a little, but should remove without breaking.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2015/12/10/peppermint-brownie-cookies/