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Chocolate Chip and Peppermint Crunch Crackles Recipe


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     Chocolate Chip and Peppermint Crunch Crackles

Category   Desserts - Breads
Sub Category   None
Servings   36

8 oz good quality bittersweet or semisweet chocolate, chopped
1/2 cup unsalted butter, cut into cubes
1˝ oz unsweetend chocolate chopped
1/2 cup finely crushed pepermint hard candies
8 ˝ tbs sugar
3 large eggs
2 tsp vanilla extract
1 tsp peppermint extract
1˝ 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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