Chocolate Mint Truffle Cookies

• 4 ounces unsweetened chocolate, chopped
• 3 ounces semisweet chocolate, chopped
• 3/4 cup butter
• 1 1/2 cups sugar
• 3 eggs
• 1/2 teaspoon mint extract (do not omit)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup chocolate chips (mini is preferred)
• 1/2 cup candy cane, crushed finely

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.

chocolate, semisweet chocolate, butter, sugar, eggs, mint, flour, baking powder, chocolate chips, candy cane

Taken from www.food.com/recipe/chocolate-mint-truffle-cookies-391092 (may not work)