Hot Chocolate Peppermint Fudge Cookies

Servings: 10-12

• 1 ¼ cup All Purpose Flour
• 1 tsp. Baking Powder
• ½ tsp. Fine Sea Salt
• 1 tsp. Espresso Powder (Optional)
• 2 cups Tony Chocolonely Candy Cane Dark Chocolate, roughly chopped
• 3 tbsp. Unsalted Butter
• 2 tsp. Vanilla Extract
• 1 tsp. Peppermint Extract
• ¼ cup Granulated Cane Sugar
• ½ cup Light Brown Sugar, packed
• 2 large Eggs
• 1/3 cup Crushed Peppermint

1. In a large bowl, mix the flour, baking powder, salt, and espresso powder. Set aside.
2. In a small saucepan, combine 1 cup chopped chocolate and butter. Melt over LOW heat, about 2 minutes.
3. Add the melted chocolate-butter mix to a separate large bowl. Whisk the vanilla and peppermint extract.
4. Add the sugars and mix well.
5. Whisk in the eggs one at a time.
6. Chill the dough in the freezer for 20 minutes, or the fridge for 1-2 hours.
7. Preheat oven to 350F. Line 1-2 large, rimmed baking pans with parchment paper.
8. Using 2-3 tablespoons dough per cookie, roll in between the palms of your hands. Place on the pan at least 2” apart.
9. Bake for 8-12 minutes, just until set in the center. After baking, tap the pan on the counter after baking to help create the crinkle effect.
10. While still warm, press the remaining chunks of chopped chocolate into the tops of the cookies. Garnish with the crushed peppermint, as well.
11. Let cool on the pan 8 minutes, then transfer to a baking wire rack to cool completely. Enjoy!