1- Melt the 1 cup (6 oz) semi-sweet chocolate chips, 2 oz unsweetened baking chocolate, and 1/2 cup (4 oz) unsalted butter in a microwave-safe bowl in 20-second intervals, stirring until smooth. Let it cool for 25-30 minutes to ensure it’s not too hot for the next steps.

2- In a separate bowl, whisk together the 1 1/4 cups (175g) flour, 1/2 tsp baking powder, and 1/2 tsp salt; set aside to keep the dry ingredients ready for mixing.

3- Using an electric hand mixer at medium-high speed, whip the 2 eggs, 1 large egg yolk, 2/3 cup packed (148g) light brown sugar, and 1/3 cup (70g) granulated sugar for about 3 minutes until pale and fluffy. Then mix in the 1 tsp vanilla extract and 1/4 tsp peppermint extract before adding the cooled chocolate mixture.

4- Stir the dry ingredients into the wet mixture just until combined. Cover and chill the dough for about 45 minutes until partially set. Preheat the oven to 350°F during the last 10 minutes of chilling to save time.

5- Scoop 2 to 2 1/2 tablespoons of dough per cookie, shape into balls, and place on parchment or Silpat-lined baking sheets, spaced 2 inches apart for even baking.

6- Bake for 8 to 11 minutes until the cookies look slightly underbaked. Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before frosting.

7- To make the frosting, whip the 4 oz cream cheese and 4 tablespoons butter until pale and fluffy, then add the 1/2 tsp peppermint extract and 2 cups (240g) powdered sugar, and mix until light and creamy.

8- Frost the cooled cookies and sprinkle with crushed peppermint candy canes for a festive finish.