Take a look at our wonderful and delicious Double Chocolate-Peppermint Crunch Cookie recipe!
- 2 ½ cups bittersweet chocolate chips
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp. baking powder
- 2 tsp. instant coffee powder
- ½ tsp. salt
- ½ cup unsalted butter
- 1 cup sugar
- 1 tsp. vanilla extract
- 1 tsp. peppermint extract
- 2 large eggs
- 4 candy canes or 16 red and white-striped hard peppermint candies(coarsely crushed)
- Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
- Whisk flour, cocoa powder, baking powder, instant coffee powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips.
- Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 11/2 inches apart. Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely . Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over.
