Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, using a hand mixer, mix together the
Unsalted Butter (170 g)
and
Brown Sugar (275 g)
till creamed.
Step 3
To the bowl, add the
Egg (1)
and
Peppermint Extract (5 mL)
. Mix for 1 minute.
Step 4
To the bowl, begin combining the
All-Purpose Flour (95 g)
,
Coconut Flour (60 g)
,
Unsweetened Cocoa Powder (45 g)
,
Baking Soda (3 g)
,
Salt (6 g)
, and
Semi-Sweet Chocolate Chips (175 g)
.
Step 5
Once combined, cover the cookie dough in plastic wrap and let rest in the fridge for at least 1 hour.
Step 6
Using a 1 tbsp. cookie scoop or 1 tbsp. spoon, begin scooping, rolling and flattening on to the cookie sheet. You should be able to cook 12 cookies on each baking sheet, yielding around 22-24 cookies. Leave around 1 1/2 inches per cookie.
Step 7
Bake for 10-11 minutes. Dust each cookie with some crushed
Candy Canes (2)
immediately. Let them sit on the baking sheet for 3 minutes before removing and cooling on a baking rack completely.
