Double Chocolate Peppermint Cookies

 Ingredients

1 1/2 cups all-purpose flour

 1/4 cup unsweetened cocoa

1 tsp baking powder

1/4 tsp kosher salt

2 cups bittersweet chocolate chips (12 oz)

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cup sugar

2 large eggs

6 Tbsp heavy cream

8 candy canes, smashed (about 3/4 cup)

Recipe Preparation

1. Heat oven to 350°F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa, baking powder and salt.
2. Melt 1/2 cup chocolate chips in the microwave according to package directions. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Reduce the mixer speed to low and gradually add the melted chocolate and then the flour mixture, mixing until just incorporated. Stir in 3/4 cup of the remaining chocolate chips.
3. Drop rounded tsps of dough onto the prepared baking sheets, spacing them 2 in. apart. Bake, rotating the position of the pans halfway through, until cookies are puffed and set, 8 to 10 minutes. Let cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
4. In a medium microwave-safe bowl, microwave the heavy cream on high until simmering, about 30 seconds. Add the remaining 3/4 cup chips to the cream and let stand for 1 minute. Stir until the chocolate is melted and the mixture is smooth. Spread the chocolate mixture on top of each cookie (about 1/2 tsp each); top with the candy canes. Refrigerate until set, about 20 minutes.