Double-Chocolate Peppermint Cookies

1. Preheat oven to 350° F. Using an electric mixer, cream together the butter and both sugars on medium speed for 2 to 3 minutes or until fluffy. Mix in the eggs and both extracts. In a medium bowl, combine the flour with cocoa powder, baking soda, baking powder, espresso powder and salt. Slowly add the dry ingredients to the wet ingredients, a little at a time. Mix well. Stir in the chocolate chips.
2. Line cookie sheets with parchment paper. Use a 1 1/2-inch scoop to place dough on pans. Bake for 12 to 13 minutes. Let cool on pans for 5 minutes. Transfer to wire rack to finish cooling.
3. Once cookies are cool, melt the white chocolate in a microwave-safe bowl in 30-second intervals until melted and smooth. Stir between each cooking time. Dip half of each cookie in melted chocolate. Transfer back to parchment paper. Sprinkle with crushed peppermints. Let the chocolate harden before serving the cookies. Store in an airtight container for up to one week.

Per Serving (1): Calories: 170, Fat: 9 g (6 g Saturated Fat), Cholesterol: 20 mg, Sodium: 60 mg, Carbohydrates: 23 g, Fiber: 2 g, Protein: 2 g.