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1
Combine flour, baking soda, and salt in a medium bowl, set it aside.
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2
In a large heavy sauce pan, combine the brown sugar, butter, and water over medium heat. Heat and stir until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips to melt.
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3
Transfer the mixture in the sauce pan to a large bowl. Let stand for 10 minutes until slightly cooled. With a hand mixer on medium-high speed, add eggs one at a time, beating well after each addition. Add flour mixture to chocolate mixture and beat on low speed until just blended. Do not over beat.
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4
Cover and refrigerate dough until somewhat firm to handle, about 2 hours, or in freezer for an hour.
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5
Roll the dough into generous 1-inch balls, the size of golf balls. Place them 3 inches apart on parchment lined baking sheets. Bake at 350 degrees F for 11-13 minutes, until the edges are set and tops are crackled and puffy.
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6
While the cookies are cooling on the baking sheets, melt chocolate bark in a double boiler with a teaspoon of vegetable shortening. Once melted, add peppermint extract and mix to combine. Put melted chocolate in a Ziplock bag and drizzle it over the cookies, or use a tablespoon to drizzle. Let cookies stand 1-2 minutes before moving to wire racks and cool completely before serving.
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7
Make ahead tips:
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8
All of the dry and other ingredients can be measured and stored days ahead until you are ready to make the dough.
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9
The cookie dough can be made and formed into 1-inch balls. Cover well and refrigerate up to 3 days before baking.
