• Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a large bowl or stand mixer fitted with the paddle attachment, beat the cold butter, oil, brown sugar, and granulated sugar until smooth and combine, about 1-2 minutes should look light and fluffy.
  8 tablespoons 113g unsalted butter, cold and cut into 1-inch pieces, ¼ cup 50g neutral oil (vegetable or canola), 1 cup 213g dark brown sugar, ½ cup 100g granulated sugar
• With a rubber spatula scrape down the sides and bottom of the pan. Cream the eggs one at a time mixing for 30 seconds. Scrape the bottom and the sides of the bowl after each addition. Add in the vanilla extract and mix on low just until combined.
  2 large eggs, 2 teaspoons pure vanilla extract
• Add the salt, baking powder, cocoa powder, cake flour, and both types of chocolate chip. Add to the wet ingredients and mix on low speed until just combined. Don’t over mix, just mix until there is more flour streaks. The dough might be sticky and that is fine.
  ¾ teaspoon kosher salt, ¾ teaspoon baking powder, ¾ cup 63g Dutch-process cocoa powder, 2 cups 260g cake flour, 1 cup 170g semisweet chocolate chips, 1 cup 170g bittersweet chocolate chips
• Using a large cookie scoop (I used a 4 tablespoon cookie scoop) and scoop 10 dough balls and place them on one of the baking sheets. Chill the dough for 15–20 minutes.
• After the dough has chilled, roll each ball in granulated sugar, then generously in powdered sugar. Lightly dust off excess powdered sugar and roll them again in the powder sugar for extra crinkle. The heavier the coating, the better the crackle.
  ½ cup 100g granulated sugar, 1 cup 120g powdered sugar
• Place 5 balls on each pan
• Bake for 10-12 minutes, or until the edges are set but the centers look soft. When the cookies come out and are warm, using a flat bottom suave like a pancake spatula, gently press on the top so the cookie is flat. The sides so crinkle out more!
• Let them cool on the pan! While the cookies are cooling, make the frosting.

For the frosting

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth, scrape the bottom and sides and continue to beat for 30 seconds.
  3 ounces cream cheese room temperature, ¾ cup unsalted butter melted
• Add the rest of the ingredients, and mix on low speed until the powdered sugar is mixed in. Turn the mixer to medium-high speed and mix for a 1-2 minutes.
  3 cups powdered sugar, 1 teaspoon pure vanilla extract, ½ teaspoon peppermint extract, Pinch of salt
• If you want to make it red, add the cocoa powder and the red food gel. Adding the coco powder makes it easier for the cookies to turn red without add tons of dye and dying your teeth while you eat them!
  Optional: to make it red, 2 tablespoon light colored cocoa powder, Red food gel
• When you are ready to assembly, gently spread the peppermint frosting on top. To make sure its even, I took a smaller cookie scoop and scoop it on top and then spread it across.
• Add crushed peppermint and enjoy!
  Crushed peppermint