Double Chocolate-Peppermint Crunch Cookies

Take a look at our wonderful and delicious Double Chocolate-Peppermint Crunch Cookie recipe!

  • 2 ½ cups bittersweet chocolate chips
  • 1 ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 2 tsp. instant coffee powder
  • ½ tsp. salt
  • ½ cup unsalted butter
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • 2 large eggs
  • 4 candy canes or 16 red and white-striped hard peppermint candies(coarsely crushed)
  • Preheat oven to 350°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, instant coffee 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.
  • Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 11/2 inches 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 . Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over.

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