Chocolate Peppermint Crinkles

Thanks to everyone who came to the Christmas Cookie Swap at the Middletown Cooking Studio.  I hope everyone had fun, and was happy with the cookie selection.  I know things were a little hectic, but hopefully this will become an annual tradition and we'll streamline things a bit next year.  

As promised, the recipe for Chocolate Peppermint Crinkles is below.  Hopefully you stashed your dough in the fridge when you got home.  It will keep for at least week in the fridge, so no rush to make these.  You'll start with the second paragraph of instructions.  You do want to bake just one sheet at a time to ensure they "crinkle."  If you put two sheets in the oven, the heat doesn't circulate so well around the top of the bottom sheet.

Check back over the next few days for all the recipes from the cookie swap, including pictures!

• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/2 c (1 stick) unsalted butter, cut into 1/2-inch pieces
• 1 1/2 ounces unsweetened chocolate, chopped
• 1/2 c finely crushed red-and-white-striped hard peppermint candies
• 6 1/2 T sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 tsp peppermint extract
• 1 1/2 c all purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 c (about 3 ounces) semisweet chocolate chips
• Coarsely crushed peppermints
• Powdered sugar

Combine first 3 ingredients in 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 T 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, or spread on a baking sheet and refrigerate to cool quickly.

Position rack in center of oven and preheat to 325°F. Line 2 baking sheets with parchment paper. Using 1 generous T for each cookie, roll dough between moistened palms into 1 1/4-inch-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 completely. (Can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.)