I can’t remember exactly how I found out about the Food Blogger Cookie Swap, but as soon as I read about it, I was in. The idea was sort of like a chain letter, but yummier: You sign up, get three names and addresses, and send a dozen cookies to each of the names. Then you get three dozen cookies from other bloggers. Genius, right? It was hosted by Julie of The Little Kitchen and Lindsay of Love & Olive Oil.

So, I had this great plan for baking my cookies last Sunday — the day before I had to send them. I baked about four dozen cookies… and decided that I shouldn’t send those. They just weren’t right. These were Plan B.

I will eventually blog the other cookies, too, but I need to work on that recipe a bit. These are easier to make and more Christmas-y — double chocolate cookies with a healthy sprinkle of candy cane bits. Yum.

Isn’t chocolate and peppermint one of the best combinations ever? Far superior to chocolate and peanut butter, I think. Of course, that’s probably because I don’t actually like peanut butter that much.

In case you were wondering, I sent these to Nutmegger, Princess Aioli and Sarah of The Life Album. And I received awesome cookies from Active Fingers, Microcosm of Life and A Healthy Gourmet Lifestyle. Thanks, y’all!

PS These cookies look a lot better when you roll them into nice, neat little balls. I just didn’t think of that until the second or third tray. Oops. Either way, they taste like chocolate-covered Christmas. Not too bad for Plan B.

Double chocolate peppermint cookies (Adapted from a Tollhouse recipe, makes about 4 dozen)
2 cups (12 ounces) bittersweet chocolate chips (60% cacao or less), divided*
2 cups (12 ounces) semi-sweet chocolate chips, divided
10-12 candy canes (or 25-35 small candy canes) – to make 3/4 cup to 1 cup crushed
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs

Preheat oven to 375 F.

Melt 1 cup bittersweet and 1 cup semi-sweet chocolate chips together, according to package directions (I melted mine in the microwave, but you can also do it in a double boiler or bowl set over a pot of simmering water). Stir melted chocolate until smooth.

Place unwrapped candy canes in a heavy-duty plastic bag and crush with a rolling pin or other sturdy object. (You want at least 3/4 cup crushed candy canes.)

Stir flour, baking soda and salt together in a medium bowl. Cream butter and sugars together in a large mixer bowl with the paddle attachment, or in a large bowl with hand-held electric beaters. Add vanilla, then add eggs one at a time, beating well after each addition. Beat in the melted chocolate, then gradually add flour mixture and beat just until ingredients are combined.

Stir in the remaining chocolate chips and the crushed candy canes.

Roll tablespoons of dough into balls and place at least 2 inches apart on parchment-lined cookie sheets. Bake 8 or 9 minutes, until the cookies are puffy and the centers appear baked. Allow to cool on the pans for about 2 minutes, then move to a wire rack to cool.

*You can use all semi-sweet chocolate if you prefer.