Start to finish: 1 hour and 45 minutes, plus 8 hours chilling time
Servings: Makes about 3 dozen cookies
1 pound bittersweet chocolate
4 ounces unsweetened chocolate
8 tablespoons unsalted butter, cut into tablespoons
4 large eggs, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract
60 grams (about 1/2 cup) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon table salt
1 cup (about 5 ounces) hard red-and-white peppermint candies
Coarsely chop one-half of the bittersweet chocolate and all of the unsweetened chocolate. In a medium metal bowl combine the coarsely chopped chocolates and the butter; set the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl is not touching the water, and melt the mixture, stirring often. Remove from the heat as soon as all of the chocolate is just melted.
Meanwhile, in a medium bowl with electric beaters (or in a stand mixer), beat the eggs and sugar on medium speed until the mixture is very thick and pale, about 10 minutes. Beat in the vanilla. In a small bowl sift together the flour, baking powder and salt.
Chop the remaining bittersweet chocolate into chocolate-chip size pieces. Chop or crush the peppermint candies into 1/4- to 1/3-inch pieces.
Fold the melted chocolate mixture into the egg mixture using a large rubber spatula. Add the flour mixture and fold it in until it is just incorporated. Add the chip-size bittersweet chocolate and the peppermint pieces and stir gently, just until incorporated. Cover and chill the mixture overnight.
Preheat the oven to 350 F. Line 3 large baking sheets with parchment paper, scoop out the batter into balls about 1 1/2-inches wide (the size of a walnut shell) and arrange them on the baking sheets, leaving an inch of space between them. Working with one sheet pan at a time, bake the cookies on the middle shelf of the oven for 9 to 11 minutes, until they are shiny on top and set around the edges but still soft to the touch on top. Let them sit on the sheet pans for 5 minutes and then transfer them to a rack to cool completely.
Nutrition information per serving: 164 calories; 90 calories from fat; 10 g fat (6 g saturated; 0 g trans fats); 31 mg cholesterol; 32 mg sodium; 20 g carbohydrate; 2 g fiber; 14 g sugar; 3 g protein.
Sara Moulton, Associated Press
