Chocolate Peppermint Crinkle Cookies

1. Combine 2 3/4 cups chocolate chips, butter and oil in a large microwave-safe bowl. Microwave on High, stirring every 30 seconds, until melted, about 2 minutes. Stir in peppermint extract. Let cool for 10 minutes.

2. Meanwhile, whisk all-purpose flour, whole-wheat flour, baking powder and salt in a small bowl.

3. Combine granulated sugar and eggs in a large bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until light in color and the volume has doubled, about 3 minutes. Using a flexible spatula, fold in the cooled chocolate mixture, then the flour mixture. Fold in the remaining 1 cup chocolate chips, being careful not to overmix. Refrigerate for at least 1 hour and up to 4 days.

4. Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

5. Place confectioners' sugar in a small bowl. Working in batches, scoop balls of dough, about 1 1/2 tablespoons each, and roll in the sugar. Arrange 12 cookies on each of the prepared pans. Dust your palm with confectioners' sugar and flatten the cookies to a 1/2-inch thickness. Sprinkle with candy. Refrigerate the remaining dough while the first batch bakes.

6. Bake the cookies, switching the positions of the pans halfway through, until firm on the outside, 15 to 20 minutes. Let cool on the pans for 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.

To make ahead

Refrigerate dough (Steps 1-3) for up to 4 days. Or freeze unbaked cookies in a single layer until solid, then transfer to a sealable plastic bag and freeze for up to 1 month. Store baked cookies airtight for up to 2 days.

Equipment

Parchment paper