Chocolate Mint Truffle Cookies - cooking recipe

Ingredients

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

Preparation

In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat.
Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract.
In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips.
Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours).
Preheat oven to 350 F.
Prepare baking sheet with parchment paper or spray with cooking spray.
Roll dough into 1 inch balls, place 2 inches apart on baking sheets.
Bake for about 8 minutes.
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.