Peppermint Chocolate Crackles

Katie Clover Recipe

For pictures: http://sayyestohoboken.com/2013/12/peppermint-chocolate-crac kles.html 2 oz. bittersweet chocolate, finely chopped 1 c. all-purpose flour 1 tsp. baking powder 1/4 c. unsweetened Dutch-process cocoa powder 1 c. granulated sugar 2 large eggs 4 tbsp. unsalted butter, melted 6 oz. Hershey’s Peppermint Chocolate, finely chopped 1/2 c. powdered sugar *The original recipe calls for mint extract instead of the Hershey’s Peppermint Chocolate, so that is an option if you have that on hand. Roughly chop chocolates. Melt the bittersweet chocolate in a bowl. Whisk together flour, baking powder, and cocoa in a small bowl. Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in slightly cooled melted chocolate. Stir in flour mixture gradually mixing with a spoon/spatula. Add in the chopped peppermint chocolate candy into the mixture and combine. This is a brownie texture cookie and is thicker than regular cookie doughs. Place in refrigerator until firm and easy to work with. Preheat oven to 325°F degrees. Roll tablespoons of dough into balls using your palms. Roll the balls into powdered sugar coating it with a generous layer. Bake until slightly firm in the center, about 15 minutes. Number Of Servings:30 cookies