I took these to work with me and let me tell you they were gone before 10am. Everyone absolutely loved them!
Double Chocolate-Peppermint Crunch Cookies:
- 2 1/2 cups bittersweet chocolate chips, divided
- 1 1/2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- Candy canes, crushed roughly
Preheat oven to 375 degrees.
Line 2 large baking sheets with parchment paper. Stir 2 cups chocolate chips in medium bowl set over saucepan of simmering water until melted and smooth. Measure about 2/3 cup melted chocolate, transfer to a small bowl and reserve for later.
Whisk flour, cocoa powder, baking powder and salt in medium bowl. Using a electric mixer, beat butter in a large bowl until nice and creamy. Add sugar, vanilla and peppermint extract. Beat until smooth. Add eggs and continue to beat. Slowly add the melted chocolate. Add the dry ingredients and beat until just blended. Stir in remaining 1/2 cup of chocolate chips. Make little dough balls measuring about a tablespoon and place on prepared baking sheet. Place cookies about 1 inch apart from each other.
Bake cookies until cracked all over and when a tester inserted into center comes out with large moist crumbs attached. Bake for about 8-10 minutes. Cool cookies on baking sheet for 5 minutes and transfer to a wire rack to cool.
Rewarm the reserved melted chocolate. Using a fork, drizzle chocolate over the cookies. Sprinkle the crushed candy canes over the cookies. Allow to cool before eating.
Adapted from Bon Appetit.