Categories: Desserts

Ingredients

• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1/3 cup firmly packed light brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 2/3 cup unsweetened dark cocoa powder
• 1 tbsp. instant coffee granules
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup chopped semisweet chocolate
• 2 (4-oz) bars white chocolate, coarsely chopped
• 1 tsp peppermint extract
• 18 hard peppermint candies, crushed

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3-4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla.

2. In a medium bowl, whisk together flour, cocoa, coffee granules, baking soda and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Beat in semisweet chocolate. Wrap dough in plastic wrap, and refrigerate for at least 3 hours.

3. Preheat oven to 350. Line 2 baking sheets with parchment paper.

4. Using a 1-oz. spring-loaded scoop, scoop dough, and place at least 3 inches apart on prepared pans.

5. Bake for 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on a wire rack.

6. In a small microwave-safe bowl, heat white chocolate on high in 30-second intervals, stirring between each, until melted and smooth. Stir in peppermint extract. Dip cookies halfway in melted chocolate, and transfer to a sheet of parchment paper. Sprinkle chocolate with crushed peppermints. Refrigerate until chocolate is set, about 30 minutes.

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