Chunky Peppermint Chocolate Chip Cookies

Directions

1. Prepare the dough: In a medium bowl, whisk together the flours, cocoa powder, cornstarch, baking soda, and salt. Set aside.

2. Cream butter and sugar: In a stand mixer with the paddle attachment, cream the cold, cubed butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
3. Add wet ingredients: Add the eggs one at a time, mixing until just combined. Mix in the vanilla extract and peppermint syrup. The dough may look slightly curdled at this stage; this is normal.
4. Combine wet and dry: Reduce the mixer speed to low. Gradually add the flour mixture and mix until just combined. Avoid overmixing.
5. Fold in mix-ins: Use a rubber spatula to fold in the chocolate chips and peppermint chips until evenly distributed.
6. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Do not skip this step, as chilling is essential for the Levain-style texture.
7. Preheat and scoop: Preheat your oven to 410°F (210°C) and line a baking sheet with parchment paper. Scoop the chilled dough into large, roughly shaped 6-ounce balls. Do not flatten them—you want them tall and chunky.
8. Bake the cookies: Place only four to six cookies per baking sheet and bake for 9–12 minutes, or until the edges are golden and the centers are still soft and slightly underbaked. The cookies will continue to cook as they cool.
9. Cool and serve: Let the cookies cool on the baking sheet for at least 10 minutes before moving them to a wire rack. This allows the centers to set properly.