Ingredients: |
Ingredients: 8 oz bittersweet or semisweet chocolate, chopped ½ C unsalted butter 1 ½ ounces unsweetened chocolate, chopped ½ C finely crushed hard peppermint candies 6 Tb granulated sugar 3 large eggs 1 tsp vanilla extract 1 tsp peppermint extract 1 ½ C all-purpose flour ¾ tsp baking powder ¼ tsp salt ½ C semisweet chocolate morsels Additional coarsely crushed hard peppermint candies, divided ½ C powdered sugar (optional) 2 ½ tsp milk (optional) ½ C semisweet chocolate morsels, melted (optional)
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Directions: |
Directions:• Combine first 3 ingredients in a large saucepan. • Cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. • Remove from heat, and stir in ½ C crushed peppermint and 6 Tb sugar. Let co0l 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 moisture, stirring until combined. • Stir in chocolate morsels. • Cover and chill dough 2 hours or until firm enough to shape. • Shape dough into 1 ½” balls. Place on parchment paper-lined baking sheets. • Bake at 325° for 12-13 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. • Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. • Drizzle with melted chocolate, if desired. • Sprinkle cookies again with chopped peppermint, if desired. • Let cookies stand until glaze and chocolate are firm. |