OK, let's be honest, you had me at double chocolate. I found this recipe in Bon Appetit and while most recipes found there are a little "busy" (read 7 gazillion ingredients) this one looks fairly approachable. I am going to give it a whirl for Christmas.
2 1/2 C. bittersweet chocolate chips (do not exceed 61% cacao) divided
1 1/2 C. flour
1/4 C. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. instant expresso powder
1/2 tsp. salt
1/2 C. (1 stick) unsalted butter, softened
1 C. sugar
1 tsp. vanilla
1 tsp. peppermint extract
2 large eggs
4 candy canes, coarsely crushed
Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Stir 2 C. chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 C. melted chocolate; transfer to small metal bowl and reserve for drizzling.
Whisk flour, cocoa powder, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter in a large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 C. chocolate chips. Measure 1 level tablespoonful dough; roll between palms to form a bowl. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
Bake cookies until cracked all over and tested inserted in center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
Rewarm reserved 2/3 C. chocolate over small saucepan of simmering water. Using a fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over cookies. Chill just until chocolate sets. Can be made up to 3 weeks ahead and frozen.
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