I could give up chocolate but I'm not a quitter.
These are quite possibly the best chocolate cookies you've ever tasted. Seriously, they're that good.
Part of the chocolate chips are melted and the others are added whole, making for a duo-textured chocolate experience. And the mint makes each bite refreshingly sweet. Splurge on the better quality chocolate chips for this one.
chocolate mint snow-top cookies
1 1/2 C flour
1/2 teas baking powder
1/4 teas salt
1 1/2 C semi-sweet chocolate chips, divided
6 Tbs unsalted butter
1 C sugar
1 teas mint extract (I used peppermint)
1/2 teas vanilla extract
Combine flour, baking powder, and salt in medium bowl. Set aside. Melt 1 C chocolate chips in the microwave (stirring often!) or over a double boiler on the stove.
In large bowl, cream butter and sugar until light and fluffy. Stir in melted chocolate and extracts. Beat in eggs. Stir in flour mixture until just combined, then add remaining 1/2 C chocolate chips. Wrap dough in plastic wrap and freeze until firm (20 mins).
Preheat oven to 350 degrees. Shape dough into 1-in balls and coat well with powdered sugar. Bake on parchment-lined baking sheet for 10-12 minutes, until done (until the cookie has expanded and flattened a bit, the top has cracked open, and the powdered sugar parts are firm while the exposed dark chocolate parts are not yet firm). Let cool on baking sheet for a minute or so before transferring to a wire rack.
These are best while they are still warm and gooey, so if you're not planning on serving/eating them all right away, put some dough aside in the fridge or freezer for baking off later.