• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
• Preheat oven to 350℉/180℃.

CHOCOLATE COOKIE DOUGH PREPARATION

• In a mixing bowl, using a hand-held mixer, cream the softened butter together with the light brown sugar together with the granulated sugar, until fluffy and light in color, about 2-3 minutes on medium high speed.
  4 oz butter, 5.29 oz light brown sugar, 1.27 oz granulated sugar
  
• Add in the egg and the vanilla bean paste, beat on high until just combined.
  1 egg, 1 tsp vanilla bean paste
  
• In a separate mixing bowl, whisk the all-purpose flour, cocoa powder, baking soda, baking powder, and sea salt together until combined. 

  With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. NOTE: The cookie dough will be quite thick.
  5.50 oz all-purpose flour, 1.52 oz unsweetened cocoa powder, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp sea salt
  
• Scoop and roll dough, using a 2 1/2 Tablespoons in size, into balls. To ensure a thicker cookie, rolls the cookie dough between the palm of your hands. Arrange 2-3 inches | 5-7 cm apart on the prepared baking sheet. 
  

BAKE!

• Bake for 10 minutes at 350℉/180℃. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying soft.

  Once your Chocolate Cookies are out of the oven, let them cool down completely on your baking sheet as they will be very soft out of the oven and will deflate slightly once cooled.
  

CHOCOLATE GANACHE PREPARATION

• Pour the milk into a microwave safe bowl. Bring it just to a boil, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, add the peppermint extrat then stir.
  2.12 oz milk, 3.17 oz dark chocolate chips, 1/2 tsp peppermint extract
  

PEPPERMINT FROSTING PREPARATION

• Place the white chocolate chips in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. Stirring well to combine. Remove from heat and transfer right away to a mixing bowl.

  Add the room temperature cream cheese, powdered sugar, vanilla bean paste, milk and peppermint extract. Using an hand-held mixer, beat the frosting until fluffy.
  1.59 oz white chocolate chips, 4 oz cream cheese, 4.23 oz powdered sugar, 1/2 tsp vanilla bean paste, 1 Tbsp milk, 1/4 tsp peppermint extract
  
• Spread the ganache on top of your cooled cookies and let it set while preparing the peppermint frosting.
  candy cane, 2 Tbsp sprinkles
  
• Spread the peppermint frosting on top of the chocolate ganache.
  
• Decorate with candy cane or peppermint sprinkles. Enjoy & Happy Holidays!

  NOTE: For This Recipe I used the Peppermint Crunch Candy from Foliay.

  STORAGE: The chocolate cookies are best when stored in a metal tin box up to 3 days. Assemble the chocolate peppermint bark at the last minute so the cookies do not get soggy.