Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (5g) salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 4 oz (113g) white chocolate, finely chopped
  • ½ teaspoon (2.5ml) peppermint extract
  • 1 tablespoon (15 ml) heavy cream (optional)

Instructions:

  1. Cream together butter and sugars until light and fluffy.
  2. Beat in eggs one at a time, then stir in vanilla extract.
  3. Whisk together flour, baking soda, and salt in a separate bowl.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  5. Fold in chocolate chips.
  6. Chill the dough for at least 30 minutes.
  7. Melt white chocolate with heavy cream (if using) and stir in peppermint extract.
  8. Scoop dough onto baking sheets. Drop white chocolate on top and swirl.
  9. Bake at 375°F (190°C) for 10-12 minutes.
  10. Cool on baking sheets before transferring to a wire rack.