2 1/2 cups chocolate chips divided
1 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted sweet cream butter, softened
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup of andie’s peppermint crunch chocolate.
In a double broiler, add the 2 cups chocolate chips and stir until melted and smooth.
place 2/3 cup of the melted chocolate into a small metal bowl and reserve the rest for drizzling.
Whisk flour, cocoa powder, baking powder and salt in medium bowl. Set aside
Using electric mixer, beat butter in large bowl until creamy.
Add sugar and and vanilla extract, then beat until smooth.
Add eggs; beat until well incorporated.
Then add in the melted chocolate from the medium bowl.
Add dry ingredients and mix until well blended. Stir in remaining 1/2 cup chocolate chips and the Andie’s chocolate
Preheat oven to 350
Scoop out one tablespoonful of dough and form a round ball.
Place onto cookie sheet that was lined with parchment paper.
Bake cookies for 8 to 9 minutes.
Cool cookies on baking sheet 5 minutes.
Transfer cookies on parchment paper to racks to cool completely.