cookie recipe, as requested, with my own adaptations included
Chocolate-Chocolate Chip-Peppermint Cookies
1/4 cup butter or margarine, softened
1/4 cup shortening
1 1/2 cups firmly packed brown sugar
1/2 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup cocoa
3/4 cup semisweet chocolate morsels
3/4 cup coarsely crushed peppermint candy (about 8 large candy canes)
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
Combine flour and next 3 ingredients; add to butter mixture, beating until blended.
Fold in chocolate morsels and crushed peppermint candy; drop dough by rounded tablespoonfuls, 3 inches apart, onto lightly greased baking sheets.
Bake at 350° for 12 to 14 minutes (do not overbake). Transfer to wire racks to cool.
**Only bake them for 12 minutes. You will swear they aren't done yet, but I promise they are - you just have to let them cool down and harden. I found that the peppermint bits tended to stick to the metal like super glue no matter how well I greased the cookie sheet. In the end I had to line each cookie sheet with Reynold's Release non-stick aluminum foil and let the cookies cool completely (10 minutes minumum) before I even ATTEMPTED to remove them from the foil (otherwise they fell apart). Also, make sure you leave plenty of room between the cookies or they will melt into each other as they bake and you will end up with a sheet of stuck-together SQUARE cookies instead of cute little round ones that are separated.
1/4 cup butter or margarine, softened
1/4 cup shortening
1 1/2 cups firmly packed brown sugar
1/2 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup cocoa
3/4 cup semisweet chocolate morsels
3/4 cup coarsely crushed peppermint candy (about 8 large candy canes)
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
Combine flour and next 3 ingredients; add to butter mixture, beating until blended.
Fold in chocolate morsels and crushed peppermint candy; drop dough by rounded tablespoonfuls, 3 inches apart, onto lightly greased baking sheets.
Bake at 350° for 12 to 14 minutes (do not overbake). Transfer to wire racks to cool.
**Only bake them for 12 minutes. You will swear they aren't done yet, but I promise they are - you just have to let them cool down and harden. I found that the peppermint bits tended to stick to the metal like super glue no matter how well I greased the cookie sheet. In the end I had to line each cookie sheet with Reynold's Release non-stick aluminum foil and let the cookies cool completely (10 minutes minumum) before I even ATTEMPTED to remove them from the foil (otherwise they fell apart). Also, make sure you leave plenty of room between the cookies or they will melt into each other as they bake and you will end up with a sheet of stuck-together SQUARE cookies instead of cute little round ones that are separated.