Peppermint Bark Chocolate Cookies

Instructions

1. Preheat oven to 350° F. Take out two half-sheet pans. Line with parchment paper or silicone baking mats.
2. Cream the butter with the sugar for 3 minutes, until it becomes very fluffy. Add the eggs one at a time, beating well and scraping down the bowl after each addition. Add the vanilla extract.
3. Sift the cocoa powder and baking soda into the wet ingredients. Then add the flour and the salt all at once and mix on low.
4. Add most of the peppermint bark while mixing on low, saving a few fragments to press into the tops of the cookies.
5. Use a 1.5 tbsp cookie scoop to drop 12 cookies on each sheet pan. Press 3 little fragments of peppermint bark on top of each mound of dough. It'll look nice when they bake. Sprinkle with flaky salt.
6. Bake for 9-10 minutes, one tray at a time. When the first batch comes out, puffed and dry on top but still not quite done in the center, let cool on the pan for 5 minutes before using a metal spatula to carefully transfer to a wire rack to cool completely. After you do this with the first batch, you can reuse the tray for the third.