Chocolate Peppermint Bar Cookies
½ cup all-purpose flour
½ cup unsweetened cocoa, not Dutch-process
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup packed dark brown sugar
1 large egg
1 cup semisweet chocolate chips
1 cup coarsely crushed peppermint candies
1. Preheat oven to 375 degrees. Line a 13- by 9-inch pan with foil, allowing a 2-inch overhang. Butter the foil.
2. Whisk together the flour, cocoa, baking soda and salt.
3. Using an electric mixer, beat the butter and sugar at high speed until pale and fluffy, about 3 minutes. Beat in the egg until just combined. Reduce speed; mix in flour mixture until just combined. Stir in chocolate chips and candy.
4. Spread batter evenly in pan and bake until just puffed and beginning to pull away from the sides, 20 minutes. Cool completely in pan. Then, lifting with foil, transfer to a cutting board. Cut into bars.
-- "The Gourmet Cookie Book," copyright 2010 by Condé Nast Publications, Photographs by Romulo Yanes. Reproduced with permission of Houghton Mifflin Harcourt. All rights reserved.