Ingredients
Instructions
Peppermint Chocolate Ganache
- Add chocolate chips to a small bowl and set aside.
- In a small saucepan heat heavy cream until it starts to steam but hasn't bubbled.
- Pour heavy cream over the chocolate chips and allow to sit for 2-3 minutes.
- Slowly stir until completely combined and chocolate has melted, then mix in peppermint extract. Set aside an allow to cool to room temperature.
Chocolate Cookie
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- Cream the butter and brown sugar together until light and creamy. Add in the egg, vanilla extract, and the coffee mix until combined.
- Sift in the flour, dutch processed cocoa powder, baking powder and baking soda mix just until the dry mixture disappears. Fold in the semi-sweet chocolate chips.
- Using a large cookie scoop out 8 equally sized cookie dough balls, place them on the prepared baking sheet and gently flatten.
- Bake in the preheated oven for 10-11 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- Once cookies have completely cooled, frost cookies with cooled ganache and top with crushed candy canes.
