preheat oven to 375 degree F.

Line cookie sheets with parchment

COOKIES:

Melt the chocolate chips and butter together, mix until smooth and all mixed together.

Let cool.

In bowl of mixer fitted with paddle attachment, add the eggs, vanilla, sugar, salt, mix on high speed 3 minutes.

On low speed mix in the chocolate, scrape bowl as needed.

Add in the flour and baking powder.

Mix until just combined.

Cover dough and refrigerate 30 minutes.

When ready scoop small dough balls onto parchment paper, I used the #100 scoop.

Take the bottom of a measuring cup and press dough balls down to flatten them.

Bake 5-6 minutes or until tops are crispy, crackly but centers are still soft.

Let cool completely.

GANACHE:

Place chocolate in small mixing bowl.

Bring heavy cream to a simmer and immediately remove from heat.

Pour over chocolate, let sit 1-2 minutes to allow it to melt the chocolate.

Add in the peppermint extract.

Stir in small circles until chocolate mixture forms ganache.

Set aside to cool completely. For the cookies it should be soft (not stiff) but not runny like syrup.

ASSEMBLY:

Pair cookies up (top and bottom).

Scoop ganache into piping bag.

On one of the cookies in the pair pipe ganache (you can use a small spoon if you don't have piping bag) onto middle of cookie leaving 1/4 inch border.

Place second cookie on top and gently press down so ganache goes right to the edge.

Repeat will all the cookie pairs.

Set aside to allow ganache to completely set.

GARNISH:

Drizzle with melted chocolate and sprinkle with crushed candy cane.