Adapted from Smitten Kitchen
Makes 13 , 2oz cookies with 10mg per serving
4 ounces unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup light brown sugar
2 ¾ tsp granulated sugar
1 tablespoon and ¼ teaspoon Azuca sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2/3 cup semisweet chocolate chips
½ cup crushed peppermint candies (make sure the pieces are roughly the size of coarse sea salt)
Gently heat butter and unsweetened chocolate together until chocolate is almost completely melted. Turn off the heat, stir until fully melted.
Whisk sugars into butter-chocolate mixture. Add eggs one at a time. Add vanilla. In a separate small bowl, whisk together baking soda and salt, then whisk into batter. Sift cocoa powder directly over bowl. Add flour, stir until just combined. Finally, pour chocolate chips into batter and stir until combined.
Place bowl in the fridge for at least 30 minutes. Scoop dough into 2 oz balls. Press one half of dough ball into crushed peppermint candy. Return to fridge and preheat oven to 350F. Place chilled dough balls onto pan, 2” apart. Bake 12 minutes (should look underdone!), and cool completely before eating.