Delicious peppermint cookies with a double chocolate base are perfect for Christmas Cookie exchanges, neighbor gifts, or just your favorite holiday memories baking at home with the family.
Preheat oven to 350°
In a medium bowl, stir together flour, cocoa, baking soda and salt and set aside.
In a mixing bowl, cream butter in a mixer and whip until fluffy- approximately 2 minutes. Add sugars and mix well. Add eggs and vanilla.
Mix dry ingredients into wet ingredients, a little at a time, being careful not to overmix. Mix in chocolate chips
Wrap dough in parchment paper, press into a disk shape and pop in the fridge for an hour or so.
Scoop with a heaping, rounded tablespoon scoop onto parchment lined baking sheet.
Bake for exactly 8 minutes, or until the tops of the cookies just barely no longer appear wet. Remove from oven and let sit on cookie sheet for 5 more minutes before transferring to a baking rack to cool completely.
Melt candy coating or white chocolate chips in a microwave safe bowl for 1-2 minutes, stopping to stir every 30 seconds or so. Add peppermint extract. Dip one side of each cookie in white chocolate and lay onto a sheet of parchment. Immediately sprinkle with crushed candy canes.
Store in an airtight container for up to 5 days, but these cookies are best if you eat them within 3 days of baking.