8 oz bittersweet or semisweet chocolate, chopped
1/2 c. (1 stick) unsalted butter, cut into 1/2” pieces
1 1/2 oz. unsweetened chocolate, chopped
1/2 c. finely crushed red-and-white striped hard peppermint candies
6 1/2 tbsp. sugar
3 large eggs
2 tsp. vanilla extract
1 tsp. peppermint extract
1 1/2 c. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 c. (3oz) semisweet chocolate chips
1/2 c. coarsely crushed peppermint
1/2 c. powdered sugar
Combine first 3 ingredients in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth Remove from heat. Mix in finely crushed mints and sugar. Cool to lukewarm, stirring occasionally, about 5 minutes. Whisk eggs into chocolate, 1 at a time, then add vanilla and peppermint extract.
In a small bowl, sift flour, baking powder, and salt to blend. Fold flour mixture into the chocolate, then add in chocolate chips. Cover batter and chill until firm enough to shape, (3 hours-overnight). Or freeze until hardened, (15 minutes).
Preheat oven to 325º. Line baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll dough between moistened palms (or use ice cream scoop) into 1 1/4” diameter balls, spacing 1” apart.
Bake cookies, 1 sheet at a time in center of oven, until puffed and cracked on top but still soft to touch in center, about 11 minutes. Let stand 5 minutes. Press coarsely crushed mints into tops of cookies or sprinkle with the powdered sugar. Transfer to racks; cool completely.