Double Chocolate Peppermint Cookies

In my early baking days, I loved making Christmas cookies, and my absolute favorite one to bake was Betty Crocker's Double Chocolate Chunk Cookie with chunks of candy cane mixed in. It was truly a heavenly combination. When I found this recipe for a slightly more grown-up version, I knew I had to try it.

Double Chocolate Peppermint Cookies

8 oz of semisweet baking chocolate, roughly chopped
4 Tbsp unsalted butter
1 cup of flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
2 eggs, room temperature
3/4 cup of packed light-brown sugar
1 teaspoon of vanilla extract
1/2 teaspoon of peppermint extract
1 package of chocolate chunks
5 peppermint candy canes, roughly crushed

Directions: Preheat oven to 350. Line 2 baking sheets with parchment paper.

Heat butter in a saucepan over medium-low heat until melted. Gradually add the chopped chocolate, stirring until melted. Remove from heat and set aside.

In a small bowl, whisk together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat eggs, brown sugar, vanilla extract, and peppermint extract on a high speed until sugar is completely dissolved. Reduce speed to low and add chocolate/butter mixture. Slowly add the flour mixture, while continuing to beat on low.

Remove bowl from stand, and mix in chocolate chunks and crushed candy canes by hand. Drop onto baking sheet in heaping Tablespoons, about 2 inches apart. Bake at 350 for 10 to 12 minutes. Allow to cool for about 5 minutes, and transfer to wire racks. Yields about 20 cookies. Enjoy!

Adapted from Confections of a Foodie Bride, original recipe here.