Double Chocolate Peppermint Cookie

Yields 2 Cookies

These were our Christmas take on cookies, with crushed candy canes on top to male this fresh and festive. These were some great cookies and perfect for people who love a thicker more cakey cookie with gooey chocolate chunks inside.

Ingredients:

• 2 tablespoon unsalted butter,

• melted and slightly cooled

• 2 tablespoon light brown sugar

• 2 tablespoon caster (superfine

• or granulated) sugar

• 1 tablespoon almond milk

• 4 tablespoons plain (all-purpose) flour

• 2 tablespoons cacao powder

• Pinch of baking powder

• Pinch of bicarbonate of soda (baking soda)

• Pinch of fine sea salt

• 4 tablespoons roughly chopped

• dark chocolate

• 1/2 teaspoons crushed candy canes

Directions:

1. Preheat the oven to 350°F.

2. Line a baking tray with parchment paper.

3. Place the butter and sugars in a small bowl and mix using a spatula.

4. Pour in the milk and mix until creamy.

5. Add the flour, baking powder, baking soda, cacao powder and salt and mix until a dough forms. Add the chocolate, crushed candy canes, and mix to combine. The dough should be soft but not sticky.

6. Form the dough into a ball, place on the prepared tray and bake for 16 minutes, or until golden around the edges and a little paler in the centre. Set aside to cool.