Ingredients
2 cups all-purpose flour1/2 cup whole wheat pastry flour1/2 cup baking cocoa1/2 cup packed brown sugar2 teaspoons baking powder1 teaspoon baking soda1/2 cup cold butter, cubed3/4 cup vanilla yogurt1/2 cup buttermilk1 large egg, room temperature1 teaspoon peppermint extract1 cup 60% cacao bittersweet chocolate baking chips1 tablespoon coarse sugar2 ounces bittersweet chocolate, melted1/4 cup crushed peppermint candies
Preparation
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the yogurt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips.
Turn onto a floured surface; knead 10 times. Divide dough in half; transfer each portion to a greased baking sheet. Pat into a 6-in. circle. Cut into six wedges, but do not separate. Sprinkle with coarse sugar.
Bake at 400° for 18-20 minutes or until puffed and tops are cracked. Remove to wire racks; cool slightly. Drizzle with melted chocolate and sprinkle with peppermint candies. Serve warm.
