8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
2 Ghirardelli Peppermint Bark Baking Bars, 3.5oz
4 tablespoons butter
3/4 cups sugar
1/2 cup flour
1/2 teaspoon(s) baking powder
- 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°F. Scoop rounded tablespoons of batter and place 1 1/2 inches apart on cookie sheet.
- Bake 10-12 minutes.
ookie sheet. Bake 10-12 minutes.