- 1 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 teaspoon) baking powder
- 1/4 teaspoon kosher salt
- 2 cups bittersweet chocolate chips (12 oz)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- 6 Tbs. heavy cream
- 8 peppermint candy canes, smashed (about 3/4 cup)
- Heat oven to 350°F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa, baking powder and salt.
- Melt 1/2 cup chocolate chips in the microwave according to package directions. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Reduce the mixer speed to low and gradually add the melted chocolate and then the flour mixture, mixing until just incorporated. Stir in 3/4 cup of the remaining chocolate chips.
- Drop rounded tsps of dough onto the prepared baking sheets, spacing them 2 in. apart. Bake, rotating the position of the pans halfway through, until cookies are puffed and set, 8 to 10 minutes. Let cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
- In a medium microwave-safe bowl, microwave the heavy cream on high until simmering, about 30 seconds. Add the remaining 3/4 cup chips to the cream and let stand for 1 minute. Stir until the chocolate is melted and the mixture is smooth. Spread the chocolate mixture on top of each cookie (about 1/2 tsp each); top with the candy canes. Refrigerate until set, about 20 minutes.
- Note: I dropped mine by the tablespoon instead of the teaspoon to cut down on time and the amount of cookies I would have to make, so my batch made about 35 all together.