• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 heaping tsp espresso powder
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 2 tsp vanilla
• 2 cups chocolate peppermint chunks
• 1 cup semisweet chocolate chips

Preheat oven to 350°.

Sift together flour, cocoa powder, baking soda, expresso powder, and salt and set aside. Beat together butter and sugars until light and fluffy. Add egg and and vanilla and beat until combined well.

Beat in flour mixture until just combined.

Stir in chips.

Use a #40 scoop if you have one – and you should – and bake about 13 minutes or until cookies are just set and begin to crack on top. Remove from oven and cool.