Preparation time: 20 minutes plus chilling time, then 10 minutes
Cooking time: 8 mins per pan
Difficulty: Easy - for beginners
Dietary guidance: v n
4 oz unsweetened chocolate, chopped (= 4 squares)
3 oz semisweet chocolate, chopped (= 3 squares)
3/4 cup butter
1 1/2 cups granulated sugar
1/2 tsp mint extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 cup mini chocolate chips
1/3 cup crushed red-and-white candy cane (2 or 3?)
In heavy saucepan over medium-low heat, melt unsweetened and semisweet chocolates and butter. Remove from heat. Vigorously whisk in sugar. Whisk in eggs, 1 at a time. Whisk in mint extract.
In bowl, mix flour with baking powder; stir into chocolate mixture. Stir in chocolate chips. Transfer to bowl. Cover with plastic wrap; refrigerate for 2 hours.
Roll dough by heaping teaspoonfuls into 1-inch balls; place, 2 inches apart, on parchment paper-lined or greased baking sheets, in 350 degree oven until slightly firm to the touch, about 8 minutes, rotating sheet halfway through.
Remove from oven, sprinkle each cookie with a wee bit of candy cane bits. (I put a small fingerprint depression in each cookie and put the candy cane bits into the depression.)
These cookies freeze nicely.