Double Chocolate Peppermint Cookies
Makes 72 cookies
Prep Time: 40m
Total Time: 1hr 10m
1 1/2 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 temp
3/4 cup(s) sugar
2 large eggs
6 tablespoon(s) heavy cream
8 can(s) canes, smashed (about 3/4 cup)
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.
2. 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.
3. 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.
4. 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.
Tips & techniques:
To make ahead, store all the cookies at room temperature (using wax paper between layers of iced,
frosted or filled cookies) for up to 2 weeks.