PEPPERMINT ROAD CHOCOLATE CHIPSTERS
Makes 40-45 (2 1/4-inch cookies)
Ingredients:
1 1/2 cups (9 ounces) semisweet chocolate minimorsels or semisweet chocolate morsels, chopped (divided)
1 cup crused peppermint hard candy or candy cannes (divided)
1 3/4 cups all-purpose white flour
1/2 cup minus 1 tablespoon unsweetened Dutch process cocoa powder
1 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
2 1/2 tablespoons corn oil or other flavorless vegetable oil
3/4 cup sugar
1 large egg
Scant 1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
Cooking tip: Crush the candy into chocolate miniorsel-sized pieces by placing it in a double layer of plastic bags and smashing with a kitchen mallet or a back of a large, heavy metal spoon. ( I use a hammer)
Preheat the oven to 350 degrees F. Line several baking sheets with aluminum foil. Grease the foil or coat with nonstick spray.
In a food processor, combine 3/4 cup of the chocolate morsels, a generous 1/3 cup of the peppermint candy, the flour, cocoa, and baking powder. Process in on/off pulses until the chocolate and candy are finely ground; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, oil, and sugar until lightened and fluffy. Add the egg, salt, and vanilla and beat until well blended and smooth. Beat or stir in the flour mixture and the remaining 3/4 cup chocolate morsels until evenly incorporated.
Shape portions of the dough into scant 1 1/4-inch balls with lightly greased hands. Place on the baking sheets, spacing about 2 1/2 inches apart. Dip a large, flat-bottomed glass into cold water; shake off the excess water. using the bottom of the glass, press the balls into 2-inch rounds, diping the glass into the water between cookies.
Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 10 minutes, or until almost firm whe pressed in the centers. Reverse the sheet from font to back halfway through bakig to ensure even browning. Remove from the oven and immediately sprinkle some of the remaining peppermint candy over the cookies; (yum!!!!) don't sprinkle too heavily, and discard (or eat) any candy chunks larger than chocolate-chip size. Using a large, lightly greased, flat-bottomed glass, press down on one cookie at a time to embed the candy. Regrease the bottom of the glass as needed. Return the sheet to the oven and bake for 2 minutes more, or until the candy barely melts.
Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 3 to 4 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
Store in an airtight container for up to 10 days or freeze for up to 1 month. ENJOY!!!!!
