8 Ounces Bittersweet or seisweet chocolate, chopped
1/2 C. Unsalted Butter, cut into 1/2-inch pieces
1 1/2 Ounces Unsweetened Chocolate, chopped
1/2 C. Finely Crushed Red-and-White striped hard pepermint candies
6 1/2 T. Sugar
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. Semisweet Chocolate Chips (About 3 Ounces)
Coarsely Crushed Peppermints
Combine first ingredients in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 T. Sugar. Cool mixture to lukewarm, stirring ocasionally, about 30 minutes. Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract. Whisk flour, baking powder, and salt in small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.
Position rack in center of oven and preheat to 325 degrees. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into 1 1/4-inch diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes. Let stand on sheets 5 minutes. Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar. Transfer to racks; cool completely.
Tips- Can be made 1 week ahead. Store airtight between sheets of parcment paper.
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