Ingredients

The following ingredients have 22 Servings
  • ½ cup unsalted butter (cut into Tbsp-sized pieces (113g))
  • 2 cups semisweet chocolate chips ((340g))
  • ¾ cups light brown sugar (firmly packed (150g))
  • ½ cup granulated sugar ((100g))
  • 2 large eggs + 1 large egg yolk (lightly beaten)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • 1 ⅔ cup all-purpose flour ((208g))
  • 2 Tablespoons natural cocoa powder ((13g))
  • 1 teaspoon cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mini chocolate chips (optional (140g))
  • 10 oz premium white chocolate chips ((about 1 2/3 cup or 280g))
  • 2 teaspoons vegetable shortening or coconut oil
  • ½ cup crushed candy canes (I used 10 crushed mini canes)

Instruction

  • Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
  • In a large, microwave safe bowl, combine butter and 2 cups semisweet chocolate chips. Microwave for 30 seconds and stir, repeating at 15 second increments until chocolate and butter are completely melted.
  • Remove from microwave and allow to cool at least 10 minutes or until mixture no longer feels warm to the touch before proceeding.
  • Once butter/chocolate mixture has cooled, stir in sugars, egg, egg yolk, and vanilla and peppermint extracts.
  • In a separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
  • Gradually stir flour mixture into butter mixture until completely combined.
  • Stir in mini chocolate chips, if using.
  • Drop cookie dough by 1 ½ Tablespoon scoop onto parchment paper, pressing down slightly to flatten.
  • Bake 9 minutes, allow to cool on cookie sheet for 5 minutes and then transfer to cookie rack to cool completely before dipping in chocolate.
  • Prepare white chocolate by placing in medium-sized microwave-safe bowl with shortening or coconut oil. Microwave for 30 seconds and stir, then continue to microwave in 15-second increments (stirring well in-between) until chocolate is completely melted.
  • Dip cookies ⅓-½ of the way in white chocolate and place on a wax paper lined baking sheet. Sprinkle with crushed candy canes. Allow chocolate to harden before enjoying.