8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candies
6 tbsp sugar
3 large eggs
1 tsp vanilla extract
1 tsp peppermint extract
1 1/2 cups flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup semisweet chocolate morsels
In a large saucepan combine semi-sweet chocolate, butter and unsweetened chocolate; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 Tbsp. sugar. Let cool 30 minutes.
Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.
Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.
Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.
Optional decorating:
1/2 cup powdered sugar
2 1/2 tsp milk
Whisk together powdered sugar and milk; drizzle over cooled cookies, You can also drizzle with melted chocolate.
1/2 cup unsalted butter
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup finely crushed hard peppermint candies
6 tbsp sugar
3 large eggs
1 tsp vanilla extract
1 tsp peppermint extract
1 1/2 cups flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup semisweet chocolate morsels
In a large saucepan combine semi-sweet chocolate, butter and unsweetened chocolate; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 Tbsp. sugar. Let cool 30 minutes.
Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.
Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.
Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.
Optional decorating:
1/2 cup powdered sugar
2 1/2 tsp milk
Whisk together powdered sugar and milk; drizzle over cooled cookies, You can also drizzle with melted chocolate.
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