Ingredients
Scale
- 12 ounces semi-sweet chocolate chips
- 6 Tablespoons unsalted butter
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 3 eggs
- 3/4 cup packed brown sugar
- 1/3 cup white sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon vanilla extract
- 12 ounces semi-sweet chocolate chunks (or chips)
White Chocolate Topping
- 12 ounces white chocolate chips or candy melts
- 1 1/4 cups crushed candy canes
- 2 teaspoons shortening
Instructions
- Preheat the oven to 350 degrees F
- In a double boiler, heat 12 ounces of chocolate chips and butter. Or, combine in a microwave-safe bowl and heat for 20 seconds at a time, until melting, stirring between each increment. Be careful not to burn the chocolate.
- In a small mixing bowl, whisk the flour, baking powder and salt together until well combined.
- In a stand mixer, beat the eggs, brown sugar, white sugar, vanilla and peppermint extracts on medium-high speed.
- Reduce the speed to low and add in the melted chocolate.
- Slowly mix in the dry ingredients until just combined
- Stir in chocolate chunks
- The dough will be thin, so refrigerate it for 30 minutes.
- Drop a 2-tablespoon dallop of cookie dough, 3-inches apart, on the cookie sheet lined with parchment paper.
- Bake at 350 degrees for 12-15 miunutes, until cookies are crackly, yet soft in the middle.
- Cool on a baking sheet for 10 minutes, then transfer to cooling racks.
- Melt the white chocolate and shortening in the double boiler or in the microwave in a microwave-safe bowl for 25 seconds at a time, stirring between each increment.
- Dip the front half of each cookie in the white chocolate.
- Sprinkle the crushed candy canes on top of the white chocolate before it hardens.
- Let the cookies rest for at least 1 hour, then store in an air-tight container at room teperature for up to 7 days.