Shelly's Recipe

DOUBLE CHOCOLATE, DOUBLE PEPPERMINT COOKIES

Category: Cookies

2 cups bittersweet chocolate chips
1 1/2 cups AP flour
2 oz cocoa powder
1 tsp baking powder
1 tsp instant espresso powder
1/2 tsp salt
1/2 cup butter
1 cup sugar
1 tsp vanilla extract
1 tsp peppermint extract
2 eggs
4-5 candy canes, coarsely crushed

Preheat oven to 375 degrees. Prepare baking sheet with parchment paper. Stir the chocolate chips in a double boiler until melted. Reserve 1/3 cup to drizzle on top of the cookies.

Whisk flour, cocoa powder, baking powder, espresso powder and salt in a bowl.

In a large bowl, beat butter and sugar together. Blend in extracts, eggs and melted chocolate. Add dry ingredients slowly and blend. Form tbsp sized balls from the dough and place on a prepared baking sheet, then press each ball into a disc using a flat glass (I sprayed the bottom with a bit of cooking spray to keep the dough from sticking to the glass). Bake for 8-9 minutes and let the cookies cool.

Remelt the reserved chocolate and drizzle it over the cookies then sprinkle crushed candy canes over the cookies. Freeze for about 20 minutes to set the chocolate (or enjoy a gooey brownie-like cookie immediately).