Ghirardelli Chocolate Peppermint Cookie Recipes

Steps:

• Line a baking sheet with parchment paper. Set aside.
• Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
• Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
• Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
• In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.
• Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
• Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
• Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.