- Casserole Dish
- Baking Sheet
- 1 pound semi-sweet chocolate (yes, that's one pound, indeed)
- 6 tablespoons unsalted butter
- 4 large eggs
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon peppermint extract (or more to taste)
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 cup milk chocolate chips
- 1/4 cup white chocolate (melted)
- peppermint candies (crushed)
- Melt butter and chocolate: In a small saucepan, melt together the chocolate and butter, stirring occasionally. Allow to cool for 5 minutes.
- Make cookie dough: In the meantime, beat the eggs and both sugars together in a large bowl until light in color, about 5 minutes. Beat in the peppermint extract and salt. Carefully fold in 1/3 of the melted chocolate mixture using a rubber spatula, then fold in the rest. Sift in the flour and baking powder and gently fold in too. Stir in the milk chocolate chips. Pour into a shallow baking dish and freeze for an hour or until firm.
- Scoop and bake: When ready to bake, preheat the oven to 350°F (175°C) and line three baking sheets with parchment paper. Depending on what size cookies you want, scoop 2-3 tablespoon-sized balls onto the baking sheets (works great with an ice-cream scoop), set about 2 inches apart. Bake for 10-15 minutes or until the edges are looking dry and the tops are crackled. The cookies will still be very soft when finished baking!
- Cool: Let the cookies cool on the baking sheet for 10 minutes or until they are firm enough to be transferred to a wire rack. Cool completely before drizzling with the melted white and dark chocolate and sprinkling with the crushed peppermint candies.
- Store: The cookies keep in an airtight container for up to four days (see notes for freezer instructions).