Chocolate Mint Truffle Cookies

These cookies are our very favorite christmas cookies. My husband has been making these with our kids since the oldest was just 1 1/2 years. They are amazing - chocolaty, fudgy and moist. A true winning combination. The dough needs to be refrigerated for 2 hours which is not included in the prep time. Cookies can be frozen for about a month and will last in airtight container for about a week (although we never actually have been able to test this time because the cookes are gone in no time). from canadian living magazine

Steps

In a heavy saucepan melt unsweetened , semi-sweetened chocolate and butter over medium low heat.

Remove from heat.

Vigorously whisk in sugar.

Hereafter whisk in eggs 1 at a time , lastly whisk in the mint extract.

In a seperate bowl mix flour with baking powder.

And add to the chocolate mixture.

Stir in chocolate chips.

Transfer to bowl , cover with plastic wrap and refreigerate for 2 hours.

Preheat oven to 350 f.

Prepare baking sheet with parchment paper or spray with cooking spray.

Roll dough into 1 inch balls , place 2 inches apart on baking sheets.

Bake for about 8 minutes.

Remove from oven and sprinkle each cookie with a bit of the chopped candy cane.

Let cool on baking sheet for 5 min before transfering to cooling rack.

Ingredients

unsweetened chocolate, semisweet chocolate, butter, sugar, eggs, mint extract, all-purpose flour, baking powder, chocolate chips, candy cane