Double Chocolate Peppermint Cookies
Ingredients
1 cup flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
4 ounces bittersweet chocolate, coarsely chopped
4 ounces milk chocolate, cut in chunks (for both, I opted for Ghirardelli bars)
1/2 cup butter
1 and 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
**1 package Andes peppermint baking chips
(**They were out of these when I went to the store, so I got York miniature peppermint patty baking pieces.)

Directions
1. Preheat oven to 325 degrees.
2. Whisk together flour, cocoa, baking soda, and salt and set aside.
3. Coarsely chop the bittersweet chocolate and melt with the butter in a double boiler.
4. Add sugar, eggs, and vanilla. With an electric mixer, mix on medium speed until combined. Reduce speed to low; gradually add flour mixture. Fold in milk chocolate chunks.
5. Using an ice cream scoop, drop dough onto parchment-lined baking sheets (must use parchment paper or batter will stick), spacing two inches apart. Bake until cookies are flat and surfaces crack; about 15 minutes. (Mine were larger and took 20 minutes — made two dozen.) Let cool on parchment on wire racks.

These are really good — the outside has the texture of a cookie, and the inside the texture of a brownie. Enjoy!