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.