Instructions:

1. Preheat to 350F. Line 1-2 large, rimmed baking pans with parchment paper.
2. In the bowl of a stand mixer, add the softened butter, brown sugar, and granulated cane sugar.
3. Stir in the vanilla extract.
4. Beat in the eggs until smooth and fluffy.
5. In a separate bowl, mix the flour, baking soda, and salt. Add the stand mixer bowl and mix just until combined. Set aside the bowl used to mix the flours.
6. Remove half of the cookie dough into the set aside bowl. Add the melted chocolate and mix until chocolate is well-combined.  If you find your cookie dough too soft to roll, place in the freezer for 10 minutes.
7. (Optional) If time allows chill in the fridge for 2 hours to overnight. Let rest at room temperature for 20 minutes before baking.
8. In the stand mixer bowl, add the chopped chocolate. Use the paddle attachment to mix.
9. Use 1-2 tablespoon dough from each bowl and roll together to mingle the cookie-brownie doughs. Place on the prepared pans.
10. Bake for 10-13 minutes, until set in the center. Tap the pan on the stovetop 2-3 times to help interrupt the baking process.
11. Let cool on the pan 5 minutes before transferring to cool completely on a wire rack.

Instructions:

1. To Make the Vanilla Base: Cream the softened butter and sugars in a stand mixer fitted with the paddle attachment for 2 minutes, until fluffy and pale. Mix in the vanilla and salt. Add the flour and mix until all flour is absorbed.
2. To Add the Vanilla Cookie Toppings: Divide the dough into two bowls. In one bowl, mix in the chopped gingerbread milk chocolate, cranberries, and walnuts. Mix well. In the second bowl, mix in the chopped candy cane dark chocolate.
3. Press each into a 2 ½” thick log (about 8-9” long). Use saran wrap to help press together as needed. Roll the candy cane chocolate chunk log in the sprinkles to cover (if needed, you can spray with water before rolling to help them stick).
4. Wrap each log tightly in saran wrap to chill in the fridge 2 hours to overnight. 
5. To Make the Chocolate Base: Cream the softened butter and sugar in a stand mixer fitted with the paddle attachment for 1 minute. Add the melted chocolate and beat 1 more minute. Add in the vanilla, salt, and flour. Mix until all flour is absorbed.
6. To Add the Chocolate Cookie Toppings: Add the chopped candy cane dark chocolate and mix well. Press each into a 2 ½” thick log (about 8-9” long). Use saran wrap to help press together as needed. Roll in the crushed peppermint. Wrap each log tightly in saran wrap to chill in the fridge 2 hours to overnight.
7. To Bake: Preheat oven to 350F. Line 1-2 baking pans with parchment. Unwrap the cookie dough logs. Slice each long into ½” – 1” thick pieces. Place on the prepared pans.
8. Bake 12-16 minutes, until set in the center. Use a small cookie cutter to help re-form the circular shape if needed.
9. Let cool on the pan 5 minutes before transferring to a wire rack to cool completely.
   
10. Enjoy!