Triple Chocolate Peppermint Sourdough Cookies

1: In the bowl of a stand mixer fitted with the paddle attachment, combine the cubed cold butter and granulated sugar. Start mixing on low speed for 30 seconds, then increase the speed to medium and beat for another minute.

2: Add the eggs and sourdough discard. Then, mix in the vanilla and peppermint extracts. Scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated.

3: Add cocoa powder, baking soda, cornstarch, salt, and flour. Mix on low speed until the dough just comes together.

4: Once the dough is formed, fold semi-sweet chocolate chips and white chocolate chips.

5: Refrigerate for at least 20 minutes to firm up. Allow your dough to ferment in the fridge for up to 72 hours before baking.

6: Preheat your oven to 375F. Line a baking sheet with parchment paper or a silicone baking mat.

7: Using a digital kitchen scale, portion out roughly 85 gram balls of dough (approximately the size of a golf ball). Shape the dough into taller mounds to encourage better spreading. Crush candy canes in a plastic bag and add to a shallow dish. Press the top of the dough ball into the crushed candy canes.

8: Arrange the dough balls on the prepared baking sheet about 3 inches apart and push the top of the dough ball down SLIGHTLY to flatten the very bottom to promote even baking.

9: Bake for 12 minutes. The cookies will still be soft in the center when done.

10: Let the cookies cool on the baking sheets for at least 20 minutes so that they can set before serving.