Chocolate Chip and Peppermint Crunch Crackles

Combine the first three ingredients in a heavy large saucepan. Stir over low heat until melted and smooth. Remove the pan from heat. Mix in ½ cup finely crushed peppermints and 6 ½ tablespoons of sugar. Cool the mixture to lukewarm, stirring occasionally, about 30 minutes. 

Whisk the eggs into the chocolate mixture, 1 at a time, then whisk in the vanilla extract. Whisk the flour, baking powder, and salt in a small bowl to blend. Whisk the flour mixture, then the chocolate chips into the melted chocolate mixture. Cover the batter and chill until firm enough to shape, at least 3 hours and up to 1 day.

Take the batter out of the fridge at least an hour before shaping the cookies. Position the rack in the center of the oven and preheat it to 325 degrees. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll the dough between moistened palms into 1 ¼ inch-diameter balls, then arrange them on the prepared baking sheets, spacing about 1 inch apart. Bake the cookies, 1 sheet at a time, until they are puffed and cracked on top but still soft to the touch in the center, about 11 minutes. Immediately press a few pieces of crushed mints onto the tops of the cookies. Let the cookies rest for about 5 minutes, then transfer to racks. Cool completely. (Cookies can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.)