Holiday Double Chocolate Cookies

Makes 24 cookies

Ingredients:

3 C flour

1 TBSP baking powder

1 TBSP baking soda

1 tsp salt

1 C unsalted sweet cream butter, softened

1 ½ C sugar

1 ½ C packed brown sugar

1 C cocoa powder

3 large eggs, room temp

1 TBSP peppermint extract

2 C semisweet chocolate chips

1 C of Ghiradelli white chocolate melting wafers, melted

1 C of Ghiradelli milk chocolate melting wafers, melted

2 disposable piping bags

1/2 C crushed candy canes

Directions:

Preheat oven to 350 degrees. Line large cookie sheet with parchment paper.
Combine flour, baking powder, baking soda, cinnamon and salt in a bowl. Whisk ingredients together. Set aside.
Using an electric mixer, beat the butter and both sugars until creamy.
Slowly add one egg at a time to the butter and sugar mixture, beating after each addition.
Add vanilla beating to incorporate with the butter, sugar, and egg mixture.
Slowly add the flour mixture, one cup at a time, stirring to combine after each addition.
Using a ¼ cup, scoop out the cookie dough and place on the lined cookie sheet allowing space for baking between each
cookie.
Bake the cookies for 15 minutes
Using a double boiler melt the milk chocolate melting wafers
Once melted, pour chocolate into a disposable piping
Cut a small tip off the piping bag and drizzle all over the cookies
Repeat the steps with the white chocolate
Once both chocolate have been drizzled, sprinkle crushed candy canes
Let chocolate completely dry before enjoying!

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Holiday Double Chocolate Cookies