What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.

Can I substitute any ingredients?

Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.

This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.

Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.

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Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract and peppermint extract.
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until just combined.
Gently fold in the peppermint chocolate chips.
Drop rounded tablespoons of cookie dough onto ungreased cookie sheets, spacing them a few inches apart.
Bake in the preheated oven for 8-10 minutes or until the edges are set.
Allow to cool on the cookie sheets for a few minutes before transferring to wire racks to cool completely.

For thicker cookies, chill the dough for about 30 minutes before baking. Store in an airtight container to keep them fresh for up to a week.