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Categories:Viewed: 54 - Published at: 10 years ago
Ingredients
- 2 12 cups semi-sweet chocolate chips, halved (1 1/4 cup batches)
- 6 tablespoons flour
- 12 teaspoon baking powder
- 34 cup sugar
- 2 eggs
- 2 tablespoons dark corn syrup
- 12 teaspoon peppermint extract
- 12 cup peppermint candies, chopped or 12 cup candy cane, crushed
Method
- Heat oven to 350F
- Line two large baking sheets with parchment paper.
- Melt half of the chocolate chips; set aside.
- Mix flour and baking powder together.
- In medium bowl, with electric mixer on medium, beat sugar, eggs, corn syrup, and extract until thick, about 3 minutes.
- Gradually beat in melted chocolate, then dry ingredients.
- Mix in remaining morsels; freeze dough for 10 minutes.
- Drop heaping tablespoonfuls of batter, 3" apart, on ungreased baking sheets (cookies will spread).
- Refrigerate remaining dough.
- Bake cookies 12 minutes.
- Quickly sprinkle tops with chopped candies; bake 3 to 5 minutes more, until cookies are softly set.
- Cool cookies on baking sheets 5 minutes.
- Transfer to wire racks and cool.