Ultimate Chocolate and Mint Bits Dipped Cookies

• 1 12 cups all-purpose flour
• 12 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 12 ounces semisweet chocolate pieces or 12 ounces bittersweet chocolate pieces
• 34 cup butter, softened
• 1 12 cups packed brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup mint chip (broken candy canes, Christmas mints, butter mints, any kind of mint bits work in baking)
• 12 cup whipping cream
• 1 tablespoon butter
• 1 tablespoon granulated sugar
• 1 cup semisweet chocolate pieces or 1 cup bittersweet chocolate piece

1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl stir together flour, cocoa, baking powder, and salt.
3. Set aside.
4. In a medium heavy saucepan combine the 2 cups chocolate pieces and 2 tablespoons of the butter.
5. Cook and stir over low heat until melted.
6. Cool slightly.
7. In a large mixing bowl beat remaining butter with an electric mixer on medium to high speed for 30 seconds.
8. Add brown sugar; beat until combined, scraping sides of bowl occasionally.
9. Beat in eggs, one at a time, scraping sides of bowl after each addition.
10. Beat in the melted chocolate mixture and vanilla until combined.
11. Add the flour mixture and beat on low speed until well combined.
12. Stir in the 1 cup mint candy pieces.
13. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
14. Bake for 7 to 9 minutes.
15. Transfer to a wire rack and cool completely.
16. Dip half of each cookie into Chocolate Ganache; let excess drip back into bowl.
17. If desired, drizzle with additional ganache.
18. Let stand until ganache is set.
19. CHOCOLATE GANACHE:.
20. In a small heavy saucepan combine whipping cream, butter, and sugar.
21. Bring just to boiling, stirring to dissolve sugar.
22. Remove from heat.
23. Place chocolate pieces in a medium mixing bowl.
24. Pour hot cream mixture over chocolate; let stand for 5 minutes.
25. Stir until smooth.
26. Let cool to room temperature before using.
27. Makes about 1-1/4 cups.
28. TIP: Place cookies in layers separated by waxed paper in an airtight container; cover.
29. Store at room temperature for up to 3 days or freeze (do not dip if freezing) for up to 3 months.
30. Thaw and dip in ganache as directed in Step 4.

flour, cocoa, baking powder, salt, chocolate, butter, brown sugar, eggs, vanilla, mint chip, whipping cream, butter, sugar, chocolate

Taken from www.food.com/recipe/ultimate-chocolate-and-mint-bits-dipped-cookies-509875 (may not work)