Like any normal person who likes to cook, I clip recipes that I want to try some day and then take them wherever I need them. (Everyone does that right?!) Case in point, double chocolate peppermint crunch cookies. What better time to make a festive, doubly chocolate cookie than when I'm at home for Christmas with family members and friends who love chocolate! Plus I have my niece to assist in the baking so it was a win-win situation! These very sweet treats might become a staple in my Christmas rituals because they are that good. Make sure you have milk on hand as they are very rich and brownie-like.
- bittersweet chocolate chips (do not exceed 61% cacao; 2.5 cups)
- all purpose flour (1.5 cups)
- unsweetened cocoa powder (1/4 cup)
- baking powder(1 teaspoon)
- salt (1/2 teaspoon)
- unsalted butter (1 stick at room temperature)
- sugar (1 cup)
- vanilla extract (1 teaspoon)
- eggs (2 large)
- candy canes (4, coarsely crushed)
Note: the original recipe called for peppermint extract and a teaspoon of espresso - neither I could be bothered to find. But I don't think the end result was lacking in taste!
Bake cookies for about 8-10 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies to cooling rack or other cooling space, like aluminum foil.
Meanwhile, crush the candy canes.
Take the reserved 2/3 cup chocolate and using a fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes.