I prefer to use mini chocolate chips because there is more even distribution throughout the cookie. Not a chocolate mint fan? Don't miss out! Simply omit the peppermint extract and the crushed candy canes, and increase the espresso powder to 2 tsp - they're just as delicious! I taught my friend Leslie how to make these delicious chocolate treats for an office cookie 'swap' - it's really a contest. She is a self-proclaimed non-baker, but not so after winning the office 'swap' and bragging rights with these babies. Don't over bake them! You want them chewy, not crunchy.
1In a medium bowl, whisk together flour, cocoa, baking powder, salt & espresso powder. Set aside.
2In a separate bowl, or a mixing bowl using an electric mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy on medium speed.
3Add in eggs, one at a time, beating well after each addition. Scrape down the bowl, add vanilla and peppermint extract. Beat until combined.
4Stir in flour mixture until incorporated, do not over beat. Fold in chocolate chips.
5Pour crushed candy canes onto a flat plate. Use a tablespoon or a 1 oz. scoop to portion out balls of dough. Gently press one side of the dough ball into crushed candy canes, and lay dough candy cane side up on a parchment-lined cookie sheet.
6Bake for approximately 10 minutes, in a preheated 350 degree oven.