It took me a couple attempts to get these perfect, but I've finally done it!
Crisp outside and a soft centre with the perfect level of mintiness and a not-too-sweet dark chocolate goodness
- 125g Soft Brown Sugar
- 175g Caster Sugar
- 200g Butter, at room temperature
- 2 Eggs
- 1 tsp Peppermint Extract
- 1/2 tsp Salt
- 280g Flour
- 1 tsp Baking Powder
- 150g Dark Chocolate Chunks
- Cream the butter and sugar in a bowl until smooth
- Add the eggs one at a time, stirring well between each
- Add the peppermint extract and stir.
- In a separate bowl, combine the flour, baking powder and salt
- Stir in the flour mixture until just combined. (Right at the moment when you stop seeing little pockets of flour in the dough). You don't want to over-mix and make the dough tough!
- Add the chocolate chunk and stir them in, again, don't over do it. Just stir till the chunks are relatively evenly dispersed throughout the dough.
- Refrigerate the dough for about an 1 hour
- Preheat your oven to 190*C and line your baking trays with baking paper
- Spoon balls of dough (somewhere between a chestnut and a golf ball in size) in to the baking tray leaving 2 inches between in so they can spread.
- Bake for 9-12 minutes, until the edges are light brown
- Leave to cool in the tray for 5 minutes and then transfer to a cooling rack to cool properly. (These are best enjoyed slightly warm so don't forget about them while they're cooling down!)