½cupwhite chocolate chunksuse store bought chunks or cut a white chocolate bar
½cupdark chocolate chunksuse store bought chunks or cut a dark chocolate bar
For topping:
Crushed Peppermint, for garnish
White and Dark Chocolate Bars, with some chopped and some shaved
Instructions
In a bowl whisk the flour, cocoa powder, espresso powder, baking powder and salt for the chocolate cookie dough first. Whisk until combined and set aside for the vanilla peppermint cookie dough.
In a small bowl add the semi-sweet chocolate chips and butter. Microwave at 30 second intervals, stirring in between until fully melted.
Add the vanilla, sugar and brown sugar to the bowl and mix until combined.
Crack in the egg and add the milk and mix once more until smooth.
Pour these wet ingredients into the dry ingredients set aside earlier. Fold everything together until a thick chocolate batter is formed. Cover in plastic wrap and refrigerate.
In another clean bowl, add the dry ingredients of flour, baking powder and salt and whisk together until combined. Set aside.
In a small bowl add the white chocolate chips and butter, microwaving at 30 second intervals until melted, stirring in between.
Add the sugars to the white chocolate and mix until combined. If the chocolate mixture is a bit thick and clumpy don’t worry, it will thin out with the egg and milk addition.
Add the egg, peppermint extract and milk to the white chocolate mixture and mix until no more clumps exist, and you have a smooth batter.
Pour this into the set aside dry ingredients. Fold together until combined and a thick batter has formed. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
Remove the cookie doughs from the fridge and use a small scooper to scoop about a 1-inch round of the chocolate dough and 1 inch round of the peppermint dough. Place both in your hand and press together to form a ball. Roll in your hands to help the two doughs combine and create a marble look.
Place each cookie dough ball on the sheet about 2 inches apart from each other, fitting about 8 cookies on one baking sheet at a time.
Press each cookie down slightly with the palm of your hand.
Press a few dark chocolate and white chocolate chunks into each dough ball before placing in the oven to bake for 13 minutes or until the peppermint cookie just barely begins to brown.
Remove from the oven and immediately sprinkle each cookie with crushed peppermint.
Let cool for about 5 minutes before transferring to a cookie rack to cool completely or serving with milk or ice cream. Enjoy!
Notes
If the dough is too sticky, keep it in the fridge for 15-20 minutes more to firm up. Also, put some oil on your hand to act as a barrier for the cookie dough.
You can make and shape the cookie dough into balls ahead of time. Store them in the fridge, and you have ready to bake cookie dough every time.
If you don't want to add extra chocolate chunks before baking, you don't have to but it does enhance the flavor.