Chocolate Mint Cookies

This one's for Jessica! She stopped by today before we went baby furniture shopping and was a big fan. These are truffle-like, pretty, and great for lovers of the peppermint patties. Makes 18 cookies.

butter just for greasing the baking sheets
semisweet chocolate chips (3 cups)
packed golden brown sugar (1/2 cup)
granulated sugar (1/4 cup)
large eggs (2)
dark corn syrup (2 tablespoons)
peppermint extract (1/2 teaspoon)
vanilla extract (1 teaspoon)
all-purpose flour (1/2 cup)
baking powder (1/2 teaspoon)


Preheat oven to 350. Butter three large (18x13") baking sheets.


Melt half the chocolate chips in heavy small saucepan over low heat, stirring constantly until melted and smooth. Remove from heat.


Beat both sugars, eggs, corn syrup, peppermint and vanilla extract in medium bowl until thickened (3 minutes). Add tepid melted chocolate and beat until smooth. Add flour and baking powder, beat until just combined. Mix in the rest of chocolate chips. Chill the dough for an hour until it develops fudge-like texture.


Sculpting dough into spoon-sized balls, roll around in powdered sugar, and place 6 per sheet. Bake for 8 minutes. Reverse cookie sheets  for heat evenness and continue baking until cracked on top and softly set (8 minutes). Cool cookies on sheets (5 minutes). Using metal spatula, transfer cookies onto racks and cool completely. 


Can be made 2 days ahead. Store in airtight container at room temperature.