Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cups all-purpose flour ((156 g))
  • 1/3 cup unsweetened cocoa powder ((33 g))
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon instant espresso (optional)
  • 1/4 teaspoon coarse salt
  • 1/2 cup cold unsalted butter, cubed ((113 g or 1 stick))
  • 3/4 cup sugar ((150 g ))
  • 1 large egg
  • 1/4 teaspoon peppermint extract
  • 1 cup semi-sweet chocolate chips
  • 12 mini candy canes (or three regular sized candy canes, crushed)

Instruction

  • Preheat the oven to 350° F and line cookie sheets with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso and salt.  Set aside.
  • In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and peppermint extract. Beat until combined, 1 minute. Scraping down the side of the bowl as needed.
  • With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.
  • Scoop a heaping tablespoon of dough, roll into a ball.  Slightly flatten the ball and press the top of the dough into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
  • Bake 10 to 12 minutes, until edges are firm and the center is still soft.  Let cool on the cookie sheets 5 to 10 minutes, then transfer to a wire rack to cool completely.