I have been looking at Alice Medrich's Chocolate Espresso Cookie recipe for the last couple of months. I was sure that Santa would love them, but I was also in the mood for some Chocolate Peppermint Bark. Why not save myself some work and combine them? The results were just what I was hoping for, I hope Santa likes them too! Merry Christmas everyone!
Double Chocolate Peppermint Cookies
6 ounces unsweetened chocolate, coarsely chopped
4 tablespoons unsalted butter
1/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/4 teaspoon espresso powder
1 teaspoon vanilla extract
4 ounces white chocolate chunks
1/2 cup finely chopped candy cane pieces (or peppermint candies), divided
Combine the unsweetened chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Don't let the bowl touch the water. Stir occasionally until chocolate is completely melted and smooth. Remove from heat and set aside.
Combine flour, baking powder, and salt in a small bowl and set aside.
Beat the eggs with the sugar, espresso powder, and vanilla in the bowl of a stand mixer until thick and pale, about 5 minutes. Stir in the chocolate mixture with a rubber spatula. Add the flour mixture, stir to combine. Stir in white chocolate chunks and 1/4 cup peppermint candy cane pieces. Cover and refrigerate for at least 1 hour or up to 4 days.
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper, or spray with non-stick cooking spray. Place heaping tablespoons of cookie batter 2 inches apart on cookie sheet. Bake cookies 10-12 minutes, until they are puffed, dry, and crackled on the surface but soft within. As soon as cookies are removed from oven, sprinkle with remaining candy cane pieces. Place cookies on a cooling rack. Let cool completely before storing in an airtight container for up to two days.