1. Preparing the Cookie Dough:

1. 1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

1. 1. Combine Dry Ingredients: In a medium bowl, sift together the 1 ½ cups of all-purpose flour, ¾ cup of dark unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisk to combine thoroughly. Set aside.

1. 1. Cream Butter and Sugars: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the ½ cup of softened unsalted butter, ¾ cup of granulated sugar, and ½ cup of packed light brown sugar on medium speed until light, fluffy, and well combined, about 2-3 minutes. Scrape down the sides of the bowl as needed.

1. 1. Add Eggs, Vanilla, and Peppermint Extract: Add the 2 large eggs one at a time, beating well after each addition until fully incorporated. Beat in the 1 teaspoon of vanilla extract and 1 to 1 ½ teaspoons of peppermint extract. Start with 1 teaspoon of peppermint extract; you can always add a touch more if you prefer a stronger mint flavor after tasting the dough (if comfortable doing so) or base it on your past experience with peppermint extract strength.

1. 1. Gradually Add Dry Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture (flour, cocoa, baking soda, salt) to the wet ingredient mixture in two or three additions. Mix until just combined – be careful not to overmix. The dough will be thick and dark.

1. 1. Fold in Chocolate and Peppermint Candies: Gently fold in the 1 ½ cups of dark chocolate chips or chunks and about ¼ cup of the crushed peppermint candies using a spatula until evenly distributed. Reserve the remaining ¼ cup (or more) of crushed peppermint candies for topping the cookies before baking.

2. Chilling the Dough (Highly Recommended for Best Texture and Flavor):

1. 1. Chill: Cover the bowl of cookie dough tightly with plastic wrap and refrigerate for at least 1 hour, or preferably 2-3 hours (or even overnight, up to 24 hours). Chilling the dough is crucial for several reasons:

      • • It allows the flavors to meld and deepen, especially the cocoa and peppermint.
      • • It solidifies the fat (butter), which helps prevent the cookies from spreading too much during baking, resulting in a chewier texture.
      • • It makes the sticky dough much easier to handle and scoop.

3. Scooping and Baking the Cookies:

1. 1. Scoop Dough: Once the dough has chilled, remove it from the refrigerator. It will be firm. Drop rounded tablespoons of cookie dough (about 1.5 to 2 tablespoons each, or use a medium cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

1. 1. Top with More Peppermint: Gently press a few additional crushed peppermint candy pieces onto the tops of each cookie dough ball before baking. This adds visual appeal and an extra burst of peppermint.

1. 1. Bake: Bake in the preheated oven for 10-13 minutes. The cookies are done when:

      • • The edges are set and slightly firm.
      • • The centers still look slightly soft and may appear a bit underbaked (this is key for chewiness). They will continue to firm up as they cool.
      • • You might see some characteristic crinkles on top.
          Cooking time will vary depending on cookie size and your oven. Be careful not to overbake, as this will result in dry, crumbly cookies.

1. 1. Cool on Baking Sheets: Once baked, remove the baking sheets from the oven and let the cookies cool on the baking sheets for 5-10 minutes. This allows them to set up properly before being moved.

1. 1. Transfer to Wire Rack: Carefully transfer the cookies from the baking sheets to a wire cooling rack to cool completely. The peppermint pieces may be very hot, so handle with care.