When say gooey, I mean an ooey gooey wonderland of all different kinds of chocolate. Dark chocolate, white chocolate, semi-sweet chocolate, chocolate chocolate CHOCOLATE!
If you like soft, chewy, melt in your mouth cookies, these are the cookies for you. Minty, creamy, smooth and delicious. I don't know if I have any more words to describe the wonderous wondrossity of these cookies. They are so good, they have me making up words like wondrossity.
You can buy peppermint bark from the store if you don't want to make your own, Homemade peppermint bark is so much better than the store bought stuff, ya'll.
Sometimes I really wish I was southern so I could get away with saying ya'll more often (or ever). Things sound so much sweeter when you're trying to convince a group of people to do things with a sweet southern accent, like Paula Deen trying to get you to eat a stick of butter ("Look at that butter! Don't you just want to drink it through a straw? Nomnomnom, y'all!"), or Tami Taylor trying to convince the school board not to go through with those budget cuts because she needs to save more kids, ya'll.
2 cups all-purpose flour
½ cup Dutch processed cocoa powder
2 teaspoons baking powder
1 teaspoon salt
5 ounces semi-sweet chocolate
2 teaspoons vanilla extract
2 teaspoons instant espresso
1-¼ sticks unsalted butter, softened
1-½ cups brown sugar
½ cup granulated sugar
Preheat the oven to 350.
Sift together the flour, cocoa, baking powder and salt.
Chop chocolate finely and place in a heat-proof bowl. Set over a pot of simmering water (make sure that the water does not touch the bottom of the bowl) and stir with a wooden spoon or silicone spatula until the chocolate is fully melted. (You can also melt the chocolate at 50% power in the microwave in 45-second spurts, stirring the chocolate after each time until melted).
Combine eggs and the vanilla together. Stir in the coffee granules.
In the bowl of an electric mixer or a stand mixer fitted with a paddle attachment, cream the butter. Add the sugars and beat until just combined. Gradually add the egg mixture and combine. Gradually add the melted chocolate and combine
Lower the speed to low and add the dry ingredients, mixing until just combined. Add the peppermint bark and mix in completely. Cover the bowl and allow it to sit for 20 minutes (I actually put this in the fridge before forming cookies with a 1-¾” scoop. Bake 2 sheets at a time for approximately 12 minutes, reversing the direction of the sheets, top to bottom and front to back halfway through baking. Do not overbake. Allow the cookies to rest on the sheets for 10 minutes before transferring to a wire rack to cool completely.