7ouncessemi-sweet or dark chocolate chips or bars chopped >60% cocoa *use quality chocolate
1/2cuplight brown sugarfirmly packed
7ounceswhite chocolate chips
crushed peppermint candy/crushed candy cane
Preheat oven to 350° F and line 2 baking sheets with parchment paper. Set aside
In a medium bowl- combine the flour, baking powder, salt, cocoa powder, and espresso powder.
In a medium glass heat-proof bowl- combine the butter and sugars and microwave for 30 seconds. Just enough to melt the butter then combine using a whisk or spatula.
Melt the chocolate either in a medium saucepan on low heat on the stove (making sure to constantly stir until just melted or in the microwave on 10 second increments, stirring in between until fully melted). Allow to cool for 5 minutes.
Add the eggs and vanilla to the butter and sugar mixture. Whisk to combine.
Add the melted chocolate and fold into the wet mixture with a spatula until combined.
Add the dry mixture to the wet and fold with a spatula until combined.
Using a cookie scoop- place 6-8 round cookies 2 inches apart. Bake for 10-12 minutes.
While the cookie cools- melt the white chocolate chips in a microwave heat proof bowl on 15 second increments, stirring in between until fully melted.
Place candy canes in a sealed plastic bag and crush using a rolling pin or something heavy like the bottom of a cup.
Dip the cooled cookies in the white chocolate and place on a cookie rack with parchment paper (for easy clean up) to dry. Immediately sprinkle peppermint candy on top of the white chocolate.
*TIP: Batter will be sticky for the first batch. Place the batter in the refrigerator while the first batch bakes to firm up the dough slightly. Not required but helps with scooping.