- 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.
- ½ cup (113 g) unsalted butter,2 cups (340 g) semisweet chocolate chips
- Remove from microwave and allow to cool at least 10 minutes or until mixture no longer feels warm to the touch before proceeding.
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Once butter/chocolate mixture has cooled, stir in sugars, egg, egg yolk, and vanilla and peppermint extracts.
¾ cups (150 g) light brown sugar,½ cup (100 g) granulated sugar,2 large eggs + 1 large egg yolk,1 teaspoon vanilla extract,¼ teaspoon peppermint extract
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In a separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
1 ⅔ cup (208 g) all-purpose flour,2 Tablespoons (13 g) natural cocoa powder,1 teaspoon cornstarch,½ teaspoon baking powder,½ teaspoon baking soda,½ teaspoon salt
- Gradually stir flour mixture into butter mixture until completely combined.
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Stir in mini chocolate chips, if using.
1 cup (140 g) mini chocolate chips
- 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.
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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.
10 oz (280 g) premium white chocolate chips,2 teaspoons vegetable shortening or coconut oil
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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.
½ cup crushed candy canes
