8 oz good quality bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter, cut into cubes
1½ oz unsweetend chocolate chopped
1/2 cup finely crushed pepermint hard candies
8 ½ tbs sugar
3 large eggs
2 tsp vanilla extract
1 tsp peppermint extract
1½ cup flour
3/4 tsp baking powder
1/4 tsp slat
1/2 cup semisweet chocolate chips
Powdered sugar (optional)
Combine bittersweet chocolate, butter and unsweetedned chocolate in a large heavy sauce
pan. Stir over low heat until melted and smooth. Remove from heat. Mix in finely crushed
peppermint and sugar. Cool to luke warm (about 30 min) stirring occasionally.
Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla and peppermint
extracts. Whisk together flour, baking powder, and salt in a small bowl then whisk flour
mixture and chocolate chips into the chocolate batter. Cover and chill until firm enough to
shape (at least 3 hrs up to a day).
Position a rack in the center of the oven and preheat the oven to 325. Line a baking sheet
with parchment paper. Using 1 generous tbs for each cookie roll dough between moistened
palms into balls. Roll balls in confectioner's sugar if desired, then arrange on prepared
baking sheet, spacing 1 inch apart.
Bake until puffed and craked on top, but still soft in the middle, about 11 to 13 min. Let
stand on sheet 5 min, then remove to a rack to cool comletely. Can be made up to 1 week in
advance; refrigerate in airtight container
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