Chocolate - Peppermint Cookies

Chocolate - Peppermint Cookies - from MarthaStewart.com

1 1/2 c. all - purpose flour
1/2 c. Dutch-process cocoa powder
1/2 tsp. baking soda
1/2 tsp. coarse salt
4 oz. milk chocolate, chopped
1/2 c. (1 stick) unsalted butter
1 1/2 c. sugar
1 tsp. pure vanilla extract
1/4 tsp. pure peppermint extract
3 large eggs
45 round swirled peppermint candies, coarsely crushed

1. Preheat oven to 325. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside. Melt chocolate and butter in a heatproof mixer bowl set over a pan of simmering water. Attach bowl to mixer fitted with the paddle attachment. Add sugar, extracts, and eggs; mix on medium-low speed until combined. Reduce speed to low; mix in flour mixture. Stir in one-third of the candies. Refrigerate dough until firm, about 30 minutes (or wrap in plastic and refrigerate overnight).

2. Using a 1 1/2 inch ice cream scoop, form mounds of dough, dip tops into remaining candies to coat. Place cookies, candy sides up, on baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until just set, about 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.

Makes about 3 dozen