Peppermint Bark Chocolate Chip Cookies for Arley

Peppermint Bark/Chocolate Chip Cookie Recipe

This is a large batch of cookies! You could bake off half of them, form the rest of the dough into cookie-sized balls, and put them in freezer bag for later use!

3 1/2 cups whole wheat pastry flour (or unbleached all-purpose flour)

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon fine-grain sea salt

1 cup unsalted butter, at room temperature

2 cups sugar

3 large eggs

1 tablespoon vanilla extract

2 cups peppermint bark, roughly chopped

Preheat the oven to 375F. Put the racks in the middle of the oven.

Whisk together the flour, baking soda, baking powder, and salt in a bowl. Set aside.
In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. beat in the eggs, one at a time, mixing each in well before adding the next. Stir in the vanilla. Add the dry ingredients in 3 increments, stirring between each addition. At this point you should have a moist uniform dough. Stir in the peppermint bark, mixing only until evenly distributed.

Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 - 14 minutes, until golden on bottom and top. Cool on wire racks.