Directions:
– Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
– Melt the chocolate and butter using a double boiler method, stirring occasionally until smooth. Let the mixture cool slightly.
– Beat the eggs and sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3-4 minutes. Mix in the vanilla extract.
– Fold the slightly cooled chocolate mixture into the egg mixture until just combined.
– Sift together the flour and baking powder, then fold them into the chocolate mixture just until combined. Avoid overmixing.
– Stir in the milk chocolate chips evenly.
– Spoon the batter onto prepared baking sheets, spacing each about 2 inches apart.
– Optional: Add crushed peppermint on top of each cookie for a festive touch.
– Bake for 10-12 minutes. The cookies should be set at the edges but still soft in the center.
– Let the cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes
Calories per Serving: 180 kcal
Servings: 24 cookies
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