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Double Chocolate-Peppermint Crunch Cookies
- 2 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao; 15 to 16 ounces), divided
- 1 1/2 cups all purpose flour
- 1/4 cup natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 4 candy canes or 16 red-and-white-striped hard peppermint candies, coarsely crushed
Directions:View on Bon Appetit
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