12 ounces bittersweet chocolate chips
¾ cup unsalted butter, room temperature
1 ½ cups light brown sugar, packed
2 large eggs, room temperature
1 teaspoon peppermint extract
2 tablespoons coffee liqueur (you can substitute strong coffee)
½ teaspoon kosher salt
1 ½ teaspoons baking soda
2 ½ cups all-purpose flour
15 whole candy canes, wrappers removed
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
In a microwave safe bowl add chocolate chips and heat at 30 second intervals until melted, stirring in between. Set aside.
Place whole candy canes into blender or food processor and pulse until broken into pieces the size of a pea or smaller. Set aside. *Alternatively you can place candy canes in a zip top bag (seal the bag) then smash with a mallet.
In a stand mixer fitted with a paddle attachment, cream butter and brown sugar, 3 to 5 minutes on medium speed. Add eggs, Kahlua and peppermint. Beat until well combined. With mixer on low, pour melted chocolate into bowl. Scrape down the bowl.
Sprinkle salt and baking soda into mixer while running. Allow to incorporate. Once all ingredients are well mixed, add flour a little at a time with mixer on low. Add candy canes (powder and all) and allow to incorporate.
Using a 2 tablespoon scoop, portion out cookie dough onto baking sheets. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
