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1
Preheat oven to 350 degrees F.
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2
In a medium mixing bowl stir together flour, cocoa, baking powder, and salt.
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3
Set aside.
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4
In a medium heavy saucepan combine the 2 cups chocolate pieces and 2 tablespoons of the butter.
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5
Cook and stir over low heat until melted.
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6
Cool slightly.
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7
In a large mixing bowl beat remaining butter with an electric mixer on medium to high speed for 30 seconds.
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8
Add brown sugar; beat until combined, scraping sides of bowl occasionally.
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9
Beat in eggs, one at a time, scraping sides of bowl after each addition.
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10
Beat in the melted chocolate mixture and vanilla until combined.
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11
Add the flour mixture and beat on low speed until well combined.
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12
Stir in the 1 cup mint candy pieces.
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13
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
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14
Bake for 7 to 9 minutes.
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15
Transfer to a wire rack and cool completely.
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16
Dip half of each cookie into Chocolate Ganache; let excess drip back into bowl.
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17
If desired, drizzle with additional ganache.
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18
Let stand until ganache is set.
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19
CHOCOLATE GANACHE:.
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20
In a small heavy saucepan combine whipping cream, butter, and sugar.
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21
Bring just to boiling, stirring to dissolve sugar.
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22
Remove from heat.
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23
Place chocolate pieces in a medium mixing bowl.
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24
Pour hot cream mixture over chocolate; let stand for 5 minutes.
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25
Stir until smooth.
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26
Let cool to room temperature before using.
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27
TIP: Place cookies in layers separated by waxed paper in an airtight container; cover.
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28
Store at room temperature for up to 3 days or freeze (do not dip if freezing) for up to 3 months.
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29
Thaw and dip in ganache as directed in Step 4.
