Double Chocolate Peppermint Cookies. Chewy Double Chocolate Peppermint Cookies A chewy, double chocolate cookie with mint in the batter and on top with a sprinkling of crushed candy cane. Perfect for cookie exchanges, holiday gatherings or alongside a cup of hot cocoa on a cold winter's night. So Double Chocolate Peppermint Cookies it is then. I stumbled onto this base chocolate cookie recipe on a whim in college. I just sort of guessed the amounts and ended up with the most chewy, fudgy, delicious chocolate cookie ever.

It's rich in chocolate flavor and the perfect base for tons and tons of. Double Chocolate Peppermint Fudge Cookies If you enjoy the combination of dark chocolate and perky peppermint, you're going to LOVE these Double Chocolate Peppermint Fudge Cookies ! Topped with gooey chocolate chunks, a white chocolate layer, plus crushed candy canes, these cookies are as beautiful as they are delicious! You can have Double Chocolate Peppermint Cookies using 16 ingredients and 19 steps. Here is how you cook that.

Ingredients of Double Chocolate Peppermint Cookies

It's of Cookies.
It's 2 1/2 cup of milk chocolate chips, 15 to 16 oz divided.
You need 1 1/2 cup of AP flour.
Prepare 1/4 cup of cocoa powder, natural unsweetened.
It's 1 tsp of baking powder.
You need 1 tsp of instant espresso powder.
Prepare 1/2 tsp of salt.
Prepare 1/2 cup of unsalted butter, room temperature, 1 stick.
It's 1 cup of sugar.
It's 1 tsp of vanilla extract.
It's 1 tsp of peppermint extract.
Prepare 2 of eggs, large.
Prepare 1/2 cup of chocolate chips, bittersweet (do not exceed 61% cacao).
Prepare of Topping.
You need 4 of candy canes, coarsely crushed.
It's 1 bunch of mint chocolate Hershey's kisses.

In a small bowl, stir together flour, baking soda, and salt. In a large bowl, stir together the butter, white sugar, and brown sugar until creamy and smooth. My soft-batch double chocolate chip cookies are actually one of the most popular recipes on my blog. So I wanted to make a holiday version in time for Christmas to share on Oh Sweet Basil.

Double Chocolate Peppermint Cookies instructions

Preheat oven to 375°F..
Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth..
Measure 2/3 cups melted chocolate; transfer to small metal bowl and reserve for drizzling..
Whisk flour, cocoa powder, baking powder, espresso 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 until just blended..
Stir in remaining 1/2 cup chocolate chips..
Measure 1 level tablespoonful of dough; roll dough between palms to form a ball. Place on prepared baking sheet..
Repeat with remaining dough, spacing cookies 1 1/2" apart..
Bake cookies until cracked all over and tester inserted into center comes out with large, moist crumbs attached, 8 to 9 minutes..
Cool cookies on baking sheet 5 minutes..
Transfer cookies on parchment paper to racks to cool completely..
Place unwrapped kisses in center of cookies prior to final cooling so kisses bottoms will melt and meld to the cookies..
Rewarm reserved 2/3 cups chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies..
Sprinkle crushed candy canes over, arranging some pieces with red parts showing..
Chill just until chocolate sets, about 30 minutes..

The recipe starts with rich, fudgy double chocolate cookies that taste somewhere in between a brownie and chocolate chip cookie. To make these cookies, prepare a double chocolate cookie dough using flour, cocoa powder, espresso powder (optional), baking powder, baking soda, salt, butter, sugar, egg and peppermint extract. Add chocolate chips for double the chocolate flavor. Roll the dough into balls, flatten sightly and press the top of the dough into crushed candy cane. Line cookie sheet with parchment paper or lightly grease.