Double Chocolate Peppermint Crunch Cookies

Double Chocolate Peppermint Crunch Cookies

I love the chocolate on chocolate.  Plus the crushed peppermint makes it so tasty!  And it looks nice!  These are a great treat for the holidays and cookie exchanges. 

Ingredients:
2 1/2 cups bittersweet chocolate chips, divided
1 1/2 cups all purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes, coarsely crushed

Directions:
Preheat oven to 375*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 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. 
Roll dough into balls, about 1 inch diameter, and place on prepared baking sheet.  Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8-9 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.  Chill just until chocolate sets, about 20 minutes.
DO AHEAD: can be made 3 weeks ahead, store airtight in freezer.  Bring to room temperature before serving.


By:  Bon Appetit