Description
Fudgy and chewy mocha brownie cookies dunked in melted peppermint white chocolate and sprinkled with crushed candy canes. Perfect holiday cookies!
Ingredients
Scale
- 1 1/4 C Bittersweet Chocolate, chopped (60-65% cacao)
- 10 TBSP Unsalted Butter, diced
- 3/4 C Granulated Sugar
- 1/2 C Light Brown Sugar
- 2 Lg Eggs
- 3/4 C All Purpose Flour
- 3 TBSP Dark Cocoa Powder
- 1 tsp Baking Powder
- 1 TBSP Espresso Powder
- 1/2 tsp Salt
- 1 C Peppermint Chunks
- Crushed Candy Canes
Instructions
- Preheat the oven to 350 and line 2 cookie sheets with parchment paper
- Measure all ingredients before starting
- Melt the chocolate and butter in a double boiler (or glass bowl over a saucepan with a couple inches of water) Set aside.
- In a stand mixer with whisk attachment, whisk the sugars and eggs for 5 minutes.
- Meanwhile, whisk together the flour, cocoa powder, salt, baking powder, and espresso powder in a medium bowl.
- After 5 minutes, turn the mixer to low and slowly pour in the melted chocolate and butter. Mix for 1 minute, until combined.
- Add in the dry ingredients, mix briefly, until a few flour streaks remain.
- Finish combining with a rubber spatula, making sure to scrape the bottom of the bowl so that everything gets combined.
- Using a cookie scoop, scoop out the dough, 12 cookies per sheet.
- Bake all cookies at once. Letting the batter sit on the counter will result in a completely different texture.
- Bake at 350 for 12 minutes. Let cool on cookie sheet for 10-15 minutes, then transfer to wire rack.
- Melt the peppermint chunks in 20-30 second intervals in the microwave.
- Dunk half of each cookie into the melted peppermint chunks, then sprinkle with crushed candy canes.