Chocolate Peppermint Cookie

Yield: 24 cookies

INGREDIENTS

8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
2 Ghirardelli Peppermint Bark Baking Bars, 3.5oz
4 tablespoons butter
2 eggs
3/4 cups sugar
1/2 cup flour
1/2 teaspoon(s) baking powder

INSTRUCTIONS

Melt 60% Cacao Bittersweet Chocolate Chips with butter. Allow to slightly cool. Beat eggs and sugar until light and fluffy. Gradually add chocolate mixture. Blend flour and baking powder. Stir into chocolate mixture. Stir in chopped Peppermint Bark Baking Bar. Chill dough in refrigerator for 30 minutes.

Preheat oven to 375 degrees F. Scoop rounded tablespoons of batter and place 1 1/2 inches apart on cookie sheet. Bake 10-12 minutes.

PRODUCTS USED IN THIS RECIPE