Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon canola or coconut oil
• 2 cups semisweet chocolate chunks
• 2 large eggs
• 1/2 teaspoon peppermint extract
• 3/4 cup light or dark brown sugar
• 1/2 cup all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup candy canes, peppermint hard candies and/or m&m’s, chopped

Preparation

1. Preheat the oven to 350F degrees.

2. Place the butter, oil and 1 cup of chocolate chips in a microwave safe bowl (or in a metal bowl over a double boiler) and heat in 1 minute intervals until chocolate in melted. Allow to cool.

3. In another bowl whisk the eggs, peppermint extract, and brown sugar until combined. Stir into the chocolate mixture.

4. In another bowl whisk the flour, baking powder and salt to combine. Add the flour mixture into the chocolate/egg mixture and stir to combine.

5. Fold in the remaining cup of chocolate chips and chopped candies.

6. Freeze the mixture for 10 minutes to firm up slightly.

7. Using a 1 tablespoon ice cream scooper or spoon, place the cookies on a parchment or silat lined baking sheet.

8. Bake for 12 minutes or until the tops look dry and cracked.

9. Cool completely. They will be soft and chewy.