Peppermint Chocolate Cookies

Katie here!  Tis' the season to start entertaining!  Last year I hosted our Parents only holiday Playgroup party.  Given that I had my hands full with a toddler I decided to find recipes for the party that I could stagger over a few weeks in making.  I hope to showcase a few of these over the next few weeks.  These cookies are my crack.  Seriously could inhale them all at once.  Self control is needed!  I found this recipe on Epicurious.com, taken from a Bon Appetit Recipe.  You can make the cookies at least three weeks in advance and freeze them.  I stacked them in Tupperware with wax paper in between each layer to freeze and pulled them out to defrost the day before the party.  This recipe yields approx 50 cookies.

2 1/2 cups bittersweet choc chips (do not exceed 61% cacao)
1 1/2 cups all purpose flour
1/4 cup natural unsweetened cocoa powder
1 tsp baking powder
1 tsp instant espresso powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, room temp
1 cup sugar
1 tsp vanilla extract
1 tsp peppermint extract
2 large eggs
4 candy canes

Preheat oven to 375.  Line 2 large rimmed baking sheets with parchment paper.  Stir 2 cups of choc chips in medium metal bowl set over a saucepan of simmering water until melted and smooth.  Measure 2/3 cup of the melted chocolate and set aside in a small metal bowl to reserve for drizzling.

Whisk flour, cocoa powder, baking powder, espresso powder, and salt in a medium bowl. Beat the butter in a large bowl until creamy.  Add sugar and both extracts until smooth.  Add eggs until blended.  Beat in melted chocolate from medium bowl.  Add dry ingredients until just blended.  Stir in remaining 1/2 cup chocolate chips. 

Measure 1 level tbsp dough and roll between palms to form a ball.  Place on prepared baking sheet and repeat with remaining dough.  Space the cookies 1 1/2 inches apart.

Bake until cracks are all over the cookies and a toothpick inserted into the center comes out with large moist crumbs, approx 8-9 minutes.  Cool cookies on baking sheet for 5 minutes and then transfer the parchment paper to cooling racks.

Rewarm reserved chocolate over a small saucepan of simmering water.  Using a fork, drizzle the chocolate over the completely cooled cookies.  Sprinkle crushed candy canes over the drizzled chocolate.  Chill for appox 20 minutes.