Recipe can be found HERE
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa (I used Ghirardelli)
1 teaspoon salt
1 teaspoon baking soda
1 cup (6 ounces) semisweet chocolate chips
1/2 cup 60% cacao bittersweet chocolate baking chips
White Chocolate Frosting:
1/2 cup white baking chips
4 ounces cream cheese, softened
3 cups confectioners’ sugar
1/3 to 1/2 cup crushed peppermint candies
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips.
2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
3. In a microwave, melt baking chips; stir until smooth. Cool.
4. In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in melted chips. Frost cookies; sprinkle with peppermint candies.
(note: I just put the round peppermint candies in a blender and set to chop for a couple seconds to get them sprinkle-like)
Yield: About 6-1/2 dozen