I've been a professional baker for 10 years. Everyone who tries these chocolate-chip cookies asks me for the recipe.

I've been a professional baker for 10 years. Everyone who tries these chocolate-chip cookies asks me for the recipe.
  • I'm a pro baker, and I make these easy peppermint chocolate crunch cookies every holiday season.

  • The ingredients for this recipe can be found at just about any grocery store.

  • The recipe results in a soft, chewy cookie with plenty of holiday flavor.

When the holiday season hits, so do the invitations for cookie exchanges and festive parties.

And, as a professional baker and recipe developer, I'm always looking for creative spins on the classics.

So, every year, I make a big batch of these peppermint chocolate crunch cookies — and anyone who tries them asks me for the recipe.

Here's how to make them at home.

Grab all of your ingredients.

Semi-sweet chocolate, butter, peppermit extract, mini candy canes, flour, sugars, and other ingredients on a white countertop
I suggest using a high-quality bar of chocolate. Molly Allen

For these cookies, you'll need:

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 1 egg

  • 1 teaspoon pure peppermint extract

  • 1 1/3 cups flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/3 cup oats.

  • 4 ounces of good-quality baking chocolate

  • 14 mini or four regular-sized peppermint candy canes.

Before starting the dough, chop the chocolate on a cutting board and crush the candy canes into small, fine pieces.

You can crush up round peppermint candies instead if preferred.

Start by creaming the softened butter and sugars.

Egg, and sugars creamed with butter in glass bowl with hand mixer attachments above it
You can use a hand mixer to incorporate your ingredients. Molly Allen

To make these cookies, preheat your oven to 350 degrees Fahrenheit. Whisk the flour, baking soda, baking powder, and salt together in a small bowl and set it aside.

In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, cream together the butter and sugars until the mixture is well-combined and fluffy.

Then, mix in the egg and peppermint extract.

Add the dry ingredients to finish the dough.

Oats on top of creamed butter and sugar mixture in glass bowl
Make sure your dry ingredients are fully incorporated into the wet ones. Molly Allen

Gradually mix the flour mixture into the wet ingredients until the cookie dough comes together.

Next, mix the oats into the cookie dough.

Mix in the chocolate and crushed peppermint.

Crushed peppermint and chocolate chunks on top of cookie dough in glass bowl
You can use crushed peppermint rounds if you can't find candy canes. Molly Allen

To finish off the dough, mix in the chopped chocolate and the crushed candy canes until well incorporated.

Transfer the dough to the fridge and let it chill for 15 minutes. This quick step will help to produce the ideal cookie texture.

Scoop and bake the dough.

Cookie dough scoop in peppermint chocolat chunk dough
A scoop helps me make uniform cookies. Molly Allen

Line a cookie sheet with parchment paper to ensure the cookies won't stick while baking.

If you don't have parchment paper, spritz your sheet with a light coating of cooking spray.

Use a tablespoon-sized cookie scoop to scoop balls of dough. Roll enough balls until smooth, flatten gently, and place them on the prepared baking sheet.

If you don't have a scoop, which helps create uniform balls of dough, eyeball it and grab sections with your hands.

Bake the cookies until the edges start to turn golden.

Flattened peppermint chocolate chunk dough balls on parchment paper
Line your cookie sheets with parchment paper so the cookies don't stick to the pan. Molly Allen

With 12 balls of dough evenly spaced out on the cookie sheet, place it in the oven. Bake the cookies for 10 to 12 minutes until the edges turn golden.

Take the cookies out of the oven and let them sit on the hot baking sheet on top of the oven for five minutes before transferring them to a wire rack to cool completely.

This will help to create a wonderfully chewy center.

The finished cookie is delicious.

Peppermint chocolate chunk cookies in a box
These cookies are good the next day, too. Molly Allen

These cookies are great to bring to any holiday gathering.

They're soft, chewy, and incredibly flavorful, thanks to the chunks of chocolate and crushed candy canes.

Plus, you can always play around with the fixings to make a custom cookie that's perfect for you.

Read the original article on Business Insider