Ingredients
Method
- Preheat oven to 350°F and line two baking sheets with parchment paper and set aside.
- In a medium saucepan over low heat, melt the butter and chocolate, stirring together until smooth. Set aside to cool for a few minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the sugars and eggs together on high speed until pale in color (about 3 minutes).
- With the mixer on low speed, slowly add in the chocolate and butter mixture and stir until combined.
- Add the flour, cocoa powder, salt, and espresso powder. Mix until well combined.
- Using a 1 tablespoon cookie scoop, scoop cookie dough onto prepared baking sheets (about 2 inches apart). Bake for 10 minutes until the cookies are set on the edges but are still slightly gooey in the centers. Cool cookies on the pan on a wire rack.
- Melt white chocolate in a small saucepan over low heat, stirring until smooth. Pour melted chocolate into a frosting piping bag and cut a small hole on the end. Drizzle cookies with white chocolate and top with crushed peppermint candies. Enjoy!
Notes
- Cookies can be stored in an airtight container for up to 5 days
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