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1
Combine bittersweet chocolate, 1/2 cup butter and unsweetened chocolate in heavy large saucepan.
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2
Stir over low heat until chocolates melt and mixture is smooth.
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3
Remove pan from heat.
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4
Mix in finely crushed mints and 6 1/2 tablespoons sugar.
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5
Cool mixture to lukewarm, stirring occasionally, about 30 minutes.
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6
Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract.
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7
Whisk flour, baking powder and salt in a small bowl to blend.
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8
Whisk flour mixture, then chocolate chips into chocolate mixture.
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9
Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.
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10
Position rack in center of oven and presheat to 325 degrees F. Line 2 baking sheets with parchment paper.
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11
Using 1 generous tablespoonful of each cookie, roll dough between moistened palms into 1 1/4 inch diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart.
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12
Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in cnter, about 11 minutes.
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13
Press coarsely crushed peppermints onto tops of cookies and sprinkle with powdered sugar.
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14
Transfer to racks and cool completely.
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15
Can be made 1 week ahead.
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16
Store in airtight container between sheets of wax paper in refrigerator.
