Peppermint Hot Chocolate Cookies

Yields: 24 cookies

Ingredients

For the Cookies:

½ cup unsalted butter

12 ounces semi-sweet chocolate chips 

1¼ cups packed light brown sugar

3 eggs

2 teaspoons vanilla extract

½ teaspoon peppermint extract

1½ cups all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

¼ cup unsweetened cocoa powder

¼ teaspoon salt

For the Topping:

24 ounces dark chocolate, melted

½ cup crushed candy canes

Directions

In a medium saucepan, melt butter and chocolate chips together until smooth. Set aside to cool.

In a large bowl or stand up mixer, cream together the brown sugar, eggs, vanilla extract and peppermint extract. When cooled, pour in the chocolate mixture and beat on low speed. Mix in flour, cocoa powder, baking soda, baking powder and salt until just combined.

Cover bowl and refrigerate for a minimum of 1 hour, or until dough is firm. Do not skip this step!

When dough is chilled, preheat oven to 350°F. Line two large baking pans with parchment paper or lightly grease with non-stick cooking spray.

Drop dough using a 1-1.5 tablespoon scoop onto prepared baking sheet. Bake for 10-12 minutes, or until the edges start to crack and the middle is slightly firm. 

Remove from the oven and let cool. When all cookies are done baking, top each one with a generous spoonful of melted chocolate and sprinkle with crushed candy canes. Let sit until chocolate is set.