Mint Chocolate Crinkle Top Cookies

These cookies are the perfect melt-in-your-mouth fudgey consistancy. They are one of Mitch's favorites from childhood. I slightly modified the recipe and added peppermint extract - it was the perfect touch, but I can imagine they are also good without the peppermint. I made them for the first time this week for a group of friends, and they were quickly eaten up. These are going to be a new regular in our house!

Ingredients:

2 C chocolate chips, divided

1 C sugar

6 Tbsp butter

1 1/2 tsp vanilla

2 eggs

1/4-1/2 tsp peppermint extract

1 1/2 C flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 C powdered sugar (for rolling)

Directions:

1.) In a small bowl, microwave 1 C chocolate chips until smooth (about 1 minute) - it is very important to stir every 10-15 seconds to prevent burning.

2.) In a separate bowl, cream sugar and butter.

3.) Beat vanilla and peppermint extract into butter mixture.

4.) Beat melted chocolate and eggs into butter mixture.

5.) Mix in dry ingredients (flour, baking powder, salt).

6.) Add remaining 1 C chocolate chips. Stir.

7.) Chill dough until firm (about 30 minutes).

8.) Roll dough into 1 1/2" balls.

9.) Cover balls with powdered sugar.

10.) Place balls on an ungreased cookie sheet.

11.) Bake at 350 F for 10-15 minutes.

Makes 3 dozen cookies.