Mocha Peppermint Cookie

Preheat the oven to 350 degrees F (180 degrees C).

In the bowl of a stand mixer, add the Egg, Egg Yolk (2), Granulated Sugar (3/4 cup), Dark Brown Sugar (1/2 cup), Unsalted Butter (1/2 cup), illy® Espresso Classico (1 Tbsp), and Peppermint Extract (1 tsp). Beat the mixture until it becomes smooth.

In a separate bowl, mix the All-Purpose Flour (1 cup), Dark Chocolate (1/2 cup), Unsweetened Cocoa Powder (3 1/2 Tbsp), Baking Soda (1 tsp), and Salt (1/2 tsp) to prepare the dry ingredients.

Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer, adding it in thirds. Mix until just combined; avoid overmixing.

Using an ice cream scoop, drop scoops of the cookie mixture onto a lined baking tray.

Bake the cookies in the preheated oven for 8 minutes. Then, carefully remove the baking tray from the oven and gently slam it onto the counter to create cracks on the surface of the cookies.

Sprinkle the crushed Candy Canes (3 Tbsp) and reserve chocolate shards over the partially baked cookies.

Return the cookies to the oven and bake for an additional 5 minutes.

Once the cookies are baked, remove them from the oven and transfer them to a cooling rack.

For an extra touch, you can consider topping the cookies with a sprinkle of Sea Salt Flakes (to taste) before they cool completely.