Chocolate Peppermint Crunch Cookies
12 ounces (1 package) semisweet chocolate chips
1 cup all-purpose flour
1 cup dark brown sugar
6 tablespoons butter
3 teaspoon vanilla extract
1 1/2 teaspoon baking powder
1 teaspoon salt
12 oz (1 package) peppermint Andes Candies Chips
Peppermint Sprinkles (or crushes up candy canes), optional
Preheat oven to 350F. Line cookie sheets with silpat or parchment paper.
In a metal bowl set over a pot of simmering water (or a double boiler), melt together chocolate and butter, mix until smooth. Allow to cool slightly. In a large bowl, beat together eggs, brown sugar, and vanilla on high speed until light and fluffy. Beat in melted chocolate. Mix in dry ingredients until just combined. Stir in the peppermint chips. Drop tablespoons of dough evenly placed about 1 1/2 inches apart onto the lined cookie sheet and sprinkle with some of the peppermint sprinkles (or crushed candy canes). Bake, until cookies are crackly, about 12 minutes. The cookies should still be soft. Do not over bake.
Cool on sheets until about mostly cool then carefully transfer the cookies to racks to cool completely.