1cupplus one tablespoon all purpose floursee note about measuring
½cupunsweetened cocoa powder
1teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
½cupsemisweet chocolate chips
Topping
2cupsgood quality white chocolate chips
2teaspoonscoconut oil or shortening
crushed candy canes
Instructions
Cookies
Preheat oven to 325°F and line two baking sheets with parchment paper or silicone liners.
In a small saucepan over medium-low heat, melt 4 tablespoons of butter and chocolate chips until completely smooth. Set aside to cool for 10 minutes.
Meanwhile, in a large bowl whisk brown sugar, eggs and peppermint extract. Set aside.
In a separate bowl, whisk all the flour, cocoa powder, baking powder, baking soda, and salt.
Pour the melted chocolate mixture into the eggs and whisk until combined. Add the flour mixture and stir until combined. Stir in chocolate chips. Batter will be thick. Let it sit at room temperature for 5 minutes.
Scoop the dough into generous 2-teaspoon sized portions. Place 2 inches apart on prepared baking sheets. I do 13 cookies per baking sheet. Dampen your fingertips with water and and lightly smooth each mound of dough to flatten slightly. Bake for 8-10 minutes, until the edges are set and the centers are puffed and still appear slightly underdone (they will continue to cook as they cool). If necessary, rotate baking sheets once during bake time. Place baking sheets on cooling racks and cool completely.
Topping
In a double boiler, melt white chocolate chips and coconut oil until completely smooth. Dip half of each cookie into the melted chocolate and immediately sprinkle with crushed candy canes. Set on parchment paper until the chocolate hardens.
Notes
Measuring flour: Spoon the flour into your measuring cup and level it off.