INGREDIENTS
- 1 pound semi-sweet chocolate chips 450g
- 6 tablespoons unsalted butter 85g
- 4 large eggs
- 1 cup white sugar 200g
- 1/2 cup brown sugar 100g
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour 62g
- 1/4 teaspoon baking powder
- 1 cup milk chocolate chips 170g
TO DECORATE
- 1/4 cup white chocolate chips melted, 42g
- 1/4 cup dark chocolate chips melted, 42g
- Peppermint candies crushed
INSTRUCTIONS
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In a small saucepan, melt together the chocolate and butter, stirring occasionally. Allow to cool for 5 minutes.
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In the meantime, beat the eggs and both sugars together in a large bowl until light in color, about 5 minutes. Beat in the peppermint extract and salt. Carefully fold in the melted chocolate mixture using a rubber spatula. Sift in the flour and baking powder and gently fold in too. Stir in the milk chocolate chips. Pour into a shallow baking dish and freeze for an hour or until firm.
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When ready to bake, preheat the oven to 350°F (175°C) and line three baking sheets with parchment paper. Depending on what size cookies you want, scoop 2-3 tablespoon-sized balls onto the baking sheets (works great with an ice-cream scoop), set about 2 inches apart. Bake for 10-15 minutes or until the edges are looking dry and the tops are crackled. The cookies will still be very soft when finished baking!
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Let the cookies cool on the baking sheet for 10 minutes or until they are firm enough to be transferred to a wire rack. Cool completely before drizzling with the melted white and dark chocolate and sprinkling with the crushed peppermint candies.
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The cookies keep in an airtight container for up to four days.
RECIPE NOTES
Adapted from Food & Wine
Via 5 minutes recipes https://ift.tt/2qawdZa
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