Chocolate Peppermint Bark Cookies
My youngest loves anything chocolate and peppermint and even better when added together. I've adapted a William Sonoma recipe to make this brownie like cookie mixing in Ghiradelli peppermint bark candies.
Ingredients
4 oz unsweetened chocolate
4 Tbs (1/2 stick0 unsalted butter
1 1/2 c flour
1/2 c Dutch process cocoa powder
2 tsp baking powder
1/4 tsp salt
4 eggs
2 c granulated sugar
1 tsp vanilla
2 cups chopped peppermint bark (I like mixing Ghiradelli dark and light chocolate bark)
1/2 c chocolate chips
Powdered sugar for dusting
Directions
1. Place the chocolate and butter in the top of a double boiler placed over simmering water. Or in a saucepan over low heat and stir constantly until melted. Remove from the hear and let cool slightly.
2. In a bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer combine the eggs, granulated sugar and vanilla. Beat on medium until light in color and thick, about three minutes. Reduce the speed to low, add the melted chocolate mixture and beat until blended. Add the flour mixture and beat until well incorporated. Stir in peppermint bark and chocolate chips.
4. Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about two hours.
5. Preheat oven to 350. Line baking sheets with parchment paper.
6. Roll dough into balls and place three inches apart. Flatten with the bottom of a glass. Bake for 13-15 minutes until tops are puffy and firm. Cool for five minutes and transfer to a wire rack. Dust with powdered sugar if desired.
