Double Chocolate Mocha Peppermint Cookie

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1 8 oz bag Chocolate, semisweet
  • 1/2 cup Flour
  • 10 tbsp Sugar
  • 1/2 tsp Vanilla

• Snacks

  • 1 bag Ghirardelli white chocolate wafers

• Drinks

  • 1 tbsp Espresso

• Dairy

  • 2 tbsp Butter, unsalted

• Desserts

  • 1 bag Peppermint candy

Found on serendipityandspice.com

Ingredients

• Chocolate Cookie Ingredients:
• 1 8 oz bag semisweet chocolate- cut into small pieces
• 2 TBSP unsalted butter, room temp
• 2 eggs, room temp
• 10 Tbsp sugar
• 1 Tbsp. espresso
• ½ tsp vanilla
• ½ C flour
• ¼ tsp baking powder
• Topping:
• 1 bag Ghirardelli white chocolate wafers
• 1 bag of peppermint candy

Directions

• Chocolate Cookie Directions:
• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• Add chocolate chips, unsweetened chocolate and butter to a glass bowl.
• In a microwave heat on HIGH power in 20 second periods.
• Stir after each 20 seconds until the chocolate mixture has melted and is smooth add espresso and stir.
• Allow to cool for 25 - 30 minutes.
• Whisk together flour, baking powder and salt, set aside.
• Using an electric hand mixer on medium-high speed, whip together eggs, egg yolk, brown sugar and granulated sugar until pale, fluffy and creamy, about 3 minutes.
• Add the in vanilla and peppermint. Stirring to blend all of the ingredients.
• Add in the chocolate mixture. Mix well.
• Stir dry mixture into egg/chocolate mixture just until combined with a wood spoon.
• Cover bowl with plastic wrap putting it in the refrigerator for 45 minutes.
• Using a small ice cream scoop form dough balls.
• Put them on the parchment lined cookie sheets at least 2 inches apart.
• Bake at 350 degrees for 8 - 11 minutes.
• Remove from oven allowing the cookies to cool on baking sheet about 5 minutes.
• Move to a wire rack to cool completely.
• Topping Directions:
• Line cookie sheets with wax paper.
• Put the peppermint candy into a zip lock bag using a rolling pin to crush into small pieces.
• Using a double boiler melt the white chocolate wafers.
• Dip on half of each chocolate cookie into the melted white chocolate.
• Sprinkle each dipped cookie with crushed peppermint candy.
• Lay the cookies on wax paper until they are completely dried and cooled.