1. In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat. 2. Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract. 3. In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips. 4. Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours). 5. Preheat oven to 350 F. 6. Prepare baking sheet with parchment paper or spray with cooking spray. 7. Roll dough into 1 inch balls, place 2 inches apart on baking sheets. 8. Bake for about 8 minutes. 9. Remove from oven and sprinkle each cookie with a bit of the chopped candy cane. Let cool on baking sheet for 5 min before transfering to cooling rack. ---------------------------------------------------------------------------
Nutrition
Ingredients
