Chocolate Mint Truffle Cookies

4oz (125g) unsweetened chocolate, chopped
3oz (90g) semisweet chocolate
¾ cup (175ml) butter
1 ½ cup (375ml) granulated sugar
3 eggs
½ tsp (2ml) mint extract
1 ½ cups (375ml) all-purpose flour
½ tsp (2ml) baking powder
½ cup (125ml) mini chocolate chips or mint chocolate chips
1/3 cup (75ml) crushed red-and-white candy cane


1. In heavy saucepan over medium-low heat,
     melt unsweetened and semisweet chocolates and butter.
     Remove from heat. Vigorously whisk in sugar.
     Whisk in eggs, 1 at a time. Whisk in mint extract
2. In bowl, whisk flour with baking powder;
     stir into chocolate mixture. Stir in chocolate chips.
     Transfer to bowl. Cover with plastic wrap;
     Refrigerate for 2 hours.
     (Make-ahead: Refrigerate for up to 24 hours.)
3. Roll dough by heaping teaspoonfuls (5ml)
     into 1-inch (2.5 cm) balls; Place. 2 inches (5 cm) apart,
     on parchment paper-lined or greased rimless baking sheets.
     Fake in top and bottom thirds of 350 degrees F (180 C)
     oven until slightly firm to the touch, about 8-9 minutes,
     rotating and switching pans halfway through.
4. Remove from oven; sprinkle each cookie
     with scant ¼ tsp (1ml) chopped candy.
     Let cool on pan on rack for 5 minutes.
     Transfer to rack; let cool completely.
     (Make-ahead: Store in layers separated by waxed paper
      in airtight container for up to 5 days
      or freeze for up to 1 month.)
5. Makes about 9 doz