Frosted Peppermint Brownie Cookies

Ingredients

• 1/2 cup unsalted butter, diced into 4 pieces
• 1 cup good quality semi-sweet chocolate chips
• 2 oz unsweetened baking chocolate, roughly chopped
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 large egg yolk
• 2/3 cup packed, 148g light brown sugar
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract
• 4 oz cream cheese, softened
• 4 Tbsp unsalted butter, softened
• 1/2 tsp peppermint extract
• 2 cups powdered sugar
• Crushed peppermint candy canes, for topping

Directions

1. Put the butter, chocolate chips, and unsweetened chocolate in a microwave-safe bowl. Microwave on HIGH power in 20-second bursts, giving the mixture a good stir after each one, until everything is melted and glossy. Leave it to cool for about 25 – 30 minutes.
2. While the chocolate cools, whisk the flour, baking powder, and salt together in a mixing bowl for 20 seconds, then set that bowl aside.
3. In a large mixing bowl, beat the eggs, egg yolk, brown sugar, and granulated sugar with an electric hand mixer on medium-high speed until the mixture looks lighter, thick, and creamy, about 3 minutes. Beat in the vanilla extract and peppermint extract, then blend in the cooled chocolate mixture.
4. Switch to a wooden spoon and fold the dry mixture into the egg and chocolate mixture, stopping as soon as the dough comes together. Cover the bowl with plastic wrap and refrigerate until the dough is partly firm, about 45 minutes. It should be easier to roll, and the chill helps limit spreading. During the last 10 minutes of chilling, preheat the oven to 350 degrees.
5. Scoop out about 2 – 2 1/2 Tbsp of dough at a time (35g each), then roll the portions into balls. Arrange them on baking sheets lined with Silpat or parchment paper, spacing the cookies 2-inches apart. Bake in the heated oven for 8 – 11 minutes; they should still look a touch underdone, since they will keep setting after they come out. Let them rest on the baking sheet for about 5 minutes, then move them to a wire rack to cool all the way. When the cookies are cool, spread them with Peppermint Cream Cheese Frosting and scatter crushed candy canes over the top.
6. For the frosting, beat the cream cheese and butter in an electric stand mixer with the paddle attachment until the mixture is lighter in color and fluffy. Add the peppermint extract and powdered sugar, then continue mixing until the frosting is pale and fluffy.