Double Chocolate Peppermint Crunch Cookies

Welcome to Baking Extravaganza Day 4! I made these for another work birthday party where all the celebrants said they loved chocolate desserts. This recipe certainly fits the bill – melted chocolate, cocoa powder, chocolate chips, and melted chocolate on top. The addition of the peppermint helps offset all the chocolate and nicely brings in a hint of holiday spirit!

 Double Chocolate Peppermint Crunch Cookies

From Bon Appetit 

You can freeze the entire cookie, candy cane included, in an airtight container for up to 3 weeks if you’d like. It’s certainly a time saver if you need to have a large batch of cookies during a busy week.

Ingredients

2 1/2 cups bittersweet or semi-sweet chocolate chips

1 1/2 cups all purpose flour

1/4 unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon instant espresso powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 teaspoon vanilla extract

1 teaspoon peppermint extract

2 large eggs

4 candy canes, coarsely crushed

Equipment

Cookie sheets, microwave safe bowl, 2 mixing bowls, electric mixer, wax paper

Preheat oven to 375. Melt 2 cups chocolate chips in microwave in 30-second intervals, stirring between intervals until smooth. Measure 2/3 cup melted chocolate and set aside.

Whisk flour, cocoa powder, baking powder, espresso powder, and salt in mixing bowl. Use mixer to cream butter, then add sugar and both extracts and beat again until smooth. Beat in remaining melted chocolate. Add dry ingredients until just blended. Stir in remaining 1/2 cup chocolate chips.

Create cookie by rolling a tablespoon of dough into a ball between palms. Place on cookie sheet and space cookies 1 1/2 inches apart. Bake 8 to 9 minutes, center of cookies should have large moist crumbs if a toothpick is inserted. Cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.

Rewarm reserved 2/3 cup chocolate in the microwave. Use a fork to drizzle chocolate over the cookies and sprinkle crushed candy canes over. Chill until chocolate sets, about 20 minutes, and serve at room temperature.

Makes about 2 dozen cookies