Updated: May 26, 2020
1 2/3 cups unbleached flour
2 sticks unsalted butter, room temp
1 cup of raw sugar
1 cup dark chocolate chips
1/2 cup half & half
1/2 cup broken candy canes
2/3 cup un-sweeten cocoa powder
2 ounces of chocolate, 80% or greater, melted and cooled slightly
1 egg, beaten
2 teaspoons of baking powder
1/2 teaspoon peppermint extract
1/2 teaspoon of salt
Preheat oven to 400 degrees
Whisk together in a large bowl flour, salt, cocoa powder, and baking powder
Cream together to butter and sugar until smooth and light. Next add the egg and peppermint until smooth. Followed by the cooled but still liquid chocolate until smooth and combined.
Now add the flour mixture and half & half, alternating, 3 dry to 2 liquids, until combined. Next add the candy cane pieces and chips.
Using a 30 scoop, drop dough onto parchment-lined cookies sheet about 2 inches apart.
Bake for 8 to 10 minutes, until firm, remove and cool on a rack.