Holiday Double Chocolate Cookies
These holiday double chocolate cookies are epic. They are delicious chocolate with peppermint and melted chocolate on top. So good!
Servings: 24 cookies
Calories: 411kcal
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 Ghiradelli white chocolate melting wafers melted
- 1 C Ghiradelli milk chocolate melting wafers melted
- 1/2 C crushed candy canes
Instructions
- 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!
Nutrition
Calories: 411kcal | Carbohydrates: 57g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 259mg | Potassium: 279mg | Fiber: 3g | Sugar: 39g | Vitamin A: 285IU | Calcium: 72mg | Iron: 2.6mg