Chocolate Peppermint Cookies Recipe

Preheat the oven to 350F (177C) convection OR 325F (163C) conventional and line two cookie sheets with parchment paper.
In a medium bowl, microwave the butter for 20-30 seconds, just until it's melted (if it gets super hot, then let it cool a little bit).
56 grams salted butter melted
Add the light brown sugar to the melted butter and whisk together for about a minute. Add in the egg and vanilla and whisk until it's completely smooth.
150 grams light brown sugar packed, 1 large egg room temperature, 1 tsp vanilla extract
Add the flour, cocoa powder, salt and baking powder and fold the cookie dough just until there are a few streaks left of flour.
90 grams all purpose flour spooned and leveled, 40 grams Dutch process cocoa powder spooned and leveled, 1/4 tsp fine sea salt, 1 tsp baking powder
Fold in the chopped peppermint bark, just until they're evenly dispersed.
9 Ghirardelli peppermint bark roughly chopped
Roll the cookie dough into 8 small cookies, four per cookie sheet, and bake one sheet on the middle rack for 10 minutes on convection or 12 minutes on conventional, just until the edges feel set.
Remove them from the oven, give the pan a quick tap on the counter and allow them to rest for 5-10 minutes before transferring off the cookie sheet.
Sprinkle with sea salt flakes and enjoy warm!