Instructions

Chocolate Cookie Directions:

1. Preheat oven to 350°.
2. Line cookie sheets with parchment paper.
3. Add chocolate chips and butter to a glass bowl.
4. In a microwave heat on HIGH power in 20 second periods.
5. Stir after each 20 seconds until the chocolate mixture has melted and is smooth add espresso and stir.
6. Allow to cool for 25 - 30 minutes.
7. Whisk together flour, baking powder and salt, set aside.
8. Using an electric mixer on medium-high speed, whip together eggs, egg yolk, brown sugar and granulated sugar until pale, fluffy and creamy, about 3 minutes.
9. Add the in vanilla and peppermint. Stirring to blend all of the ingredients.
10. Add in the chocolate mixture. Mix well.
11. Stir dry mixture into egg/chocolate mixture just until combined with a wood spoon.
12. Cover bowl with plastic wrap and chill in the refrigerator for 45 minutes.
13. Using a small ice cream scoop form dough balls.
14. Put them on the parchment lined cookie sheets at least 2 inches apart.
15. Bake at 350° for 8 - 11 minutes.
16. Remove from oven allowing the cookies to cool on baking sheet about 5 minutes.
17. Move to a wire rack to cool completely.

Topping Directions: 

1. Line cookie sheets with wax paper.
2. Put the peppermint candy into a Ziploc bag and use a rolling pin to crush into small pieces.
3. Using a double boiler, melt the white chocolate wafers.
4. Dip on half of each chocolate cookie into the melted white chocolate.
5. Sprinkle each dipped cookie with crushed peppermint candy.
6. Lay the cookies on wax paper until they are completely dried and cooled.