Holiday Flat Cards

CHOCOLATE PEPPERMINT COOKIES

Prep Time: 25 mins | Cook Time: 10 mins | Total Time: 35 mins | Servings : 16 medium cookies

INGREDIENTS • 3 oz. bittersweet chocolate, chopped • 1¼ cups all-purpose flour • 1⁄3 cup unsweetened natural cocoa powder • 1 teaspoon baking powder

INSTRUCTIONS 1. Preheat oven to 350 º F. Line baking sheets with parchment. 2. Melt chocolate in a microwave-safe bowl in 20-second bursts, stirring between each. Let cool to about 80 º F. 3. In a medium bowl, whisk flour, cocoa, baking powder and salt. 4. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, 2–3 minutes. Add melted chocolate, mix to combine. Beat in egg, yolk, peppermint and vanilla until smooth. 5. Slowly mix in flour mixture. Fold in chocolate chips. Dough will be sticky. 6. Scoop 1½ tbsp dough onto prepared sheets, spaced 2 inches apart. With damp hands, roll into smooth balls and flatten slightly. Press extra chocolate chips on top. 7. Bake 10 minutes, or until set. Sprinkle with crushed candy canes immediately. Cool 5 minutes, then transfer to wire racks.

• ¼ teaspoon fine sea salt • 1 stick unsalted butter (at cool room temperature) • 1 cup granulated sugar • 1 large egg + 1 large egg yolk (at room temperature) • 1 teaspoon peppermint extract • ½ teaspoon vanilla extract • 1 cup semisweet chocolate chips, plus more for garnish • 1-2 candy canes, finely crushed