If you’re looking for the ultimate holiday cookie, you’ve found the recipe right here! These decadent cookies are gooey in the inside with a crispy outer shell. They are everything you love about a fudgy, chewy and crinkly brownie in cookie form, topped with crunchy peppermint candy cane bits. If you are looking for other good holiday desserts, check them out here.
4large eggs, at room temperature (I place mine in a bowl of warm water)
12ozsemisweet chocolate chips
⅓cupcrushed candy canes
In a bowl set over a saucepan of simmering water, melt the chocolate with the butter, stirring a few times, until smooth, about 7 minutes.
In a small bowl, sift together the flour and baking powder. Set aside
In another large bowl, using a handheld electric mixer beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla, peppermint and salt.
Using a rubber spatula, fold in the melted chocolate a little at a time, then fold in the flour and baking powder.
Stir in the chocolate chips.
Scrape the batter into a shallow baking dish, or bowl, cover and freeze until well-chilled and firm, about 1 hour.
You can also keep it in the refrigerator for few hours or overnight.
Preheat the oven to 350 and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 8 minutes, remove from the oven and top with crushed candy cane pieces. Bake for another 2 minutes until the cookies are set around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.