Double Chocolate Peppermint Cookies

By jocelynamanda

Ingredients

• 1.5 cup(s) all-purpose flour
• 1/4 cup(s) unsweetened cocoa
• 1 teaspoon(s) baking powder
• 1/4 teaspoon(s) kosher salt
• 2 cup(s) bittersweet chocolate chips (12 oz)
• 1/2 cup(s) (1 stick) unsalted butter, at room temperature
• 3/4 cup(s) sugar
• 2 large eggs
• 6 tablespoon(s) heavy cream
• 8 can(s) canes, smashed (about 3/4 cup)

Details

Servings 1
Preparation time 40mins
Cooking time 70mins
Adapted from womansday.com

Preparation

Step 1

Heat oven to 350°F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa, baking powder and salt.

Melt 1/2 cup chocolate chips in the microwave according to package directions. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Reduce the mixer speed to low and gradually add the melted chocolate and then the flour mixture, mixing until just incorporated. Stir in 3/4 cup of the remaining chocolate chips.

Drop rounded tsps of dough onto the prepared baking sheets, spacing them 2 in. apart. Bake, rotating the position of the pans halfway through, until cookies are puffed and set, 8 to 10 minutes. Let cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

In a medium microwave-safe bowl, microwave the heavy cream on high until simmering, about 30 seconds. Add the remaining 3/4 cup chips to the cream and let stand for 1 minute. Stir until the chocolate is melted and the mixture is smooth. Spread the chocolate mixture on top of each cookie (about 1/2 tsp each); top with the candy canes. Refrigerate until set, about 20 minutes.