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Ghirardelli Peppermint Bark Chocolate Cookies

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15 minutes

Servings: 32 cookies

 

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup of Ghirardelli 60% cacao Bittersweet Chocolate Chips
  • 3/4 cup dark brown sugar, lightly packed
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 3/4 cups all-purpose flour
  • 1 bag (8oz) Ghirardelli Peppermint Bark Mix Ins

Method

  1. Preheat oven to 350F.
  2. In a large microwave safe bowl, melt Ghirardelli 60% Cacao Bittersweet Chocolate Chips and butter, by microwaving in 30 second increments and stirring in between until completely melted.
  3. Add sugars and brown sugar. Stir to combine.
  4. Add eggs one at a time, mix well after each addition.
  5. Add baking soda and salt, mix until well incorporated.
  6. Add flour and stir to combine. Add mix-ins and stir until well distributed.
  7. Drop by rounded tablespoonfuls onto parchment lined cookie sheets, spacing 2” apart.
  8. Bake for 9 to 11 minutes until edges are firm and center is still slightly soft.
  9. Remove and let stand on cookie sheets for 5 minutes. Transfer cookies on to wire rack and allow to cool completely.