6 ounces 99 percent unsweetened chocolate, chopped coarsely (I used Scharffen-Berger)
4 Tablespoons unsalted butter
2 large eggs, room temperature
1⅓ cup granulated sugar
¼ teaspoon salt
1 packet Starbucks Mocha VIA (or 1 ½ teaspoons finely ground coffee beans)
1 teaspoon pure vanilla extract
½ Teaspoon pure peppermint extract
¾ cup Hershey’s Candy Cane Kisses, finely chopped
Instructions
Line two baking sheets with parchment paper and prepare with cooking spray. Preheat the oven to 350 degrees. In a small bowl, stir together flour and baking powder.
Place the chocolate and butter in the top of a double boiler and set over gently simmering water. Stir occasionally until the chocolate has melted and is smooth. Take extra care to make sure chocolate does not burn.
In the bowl of a stand mixer fitted with paddle attachment (or in a medium bowl, using a hand mixer) combine the eggs, sugar, salt, coffee, vanilla and peppermint and beat on medium for 10 to 12 minutes or until batter is thick and fluffy.
Reduce speed to low, add the chocolate mixture and mix for two to three minutes, until ingredients are fully incorporated. Fold in the peppermint candy and drop the dough by heaping tablespoons onto the lined baking sheets. Bake for about 10 to 12 minutes or until cookies have a glossy finish and begin to crack.
Recipe by In Good Taste at https://ingoodtaste.kitchen/peppermint-mocha-brownie-cookies/