Chocolate Chip and Peppermint Crunch Crackles

These are so worth the splurge over the Holidays! Have you ever had anything like it?

Chocolate Chip and Peppermint Crunch Crackles
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 1/2 in pieces
1 1/2 oz unsweetened chocolate, chopped
1/2 cup finely crushed red and white striped hard peppermint candies
6 1/2 Tablespoons sugar

3 large eggs
2 Tablespoons vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all purpose flour
3/4 tsp baking powder
1/4 teaspoon salt
1/2 cup (about 3oz) semisweet chocolate chips
Coarsely crushed peppermints
powdered sugar

Combine first three ingredients in a 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 tablespoons sugar.

Cool mixture to lukewarm, stirring occasionally, 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 325F. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into1 1/4 in 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 separately. These can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.

Bon Appetit December 2002