Christmas Cookies #5: Crackle Top Mint Chocolate Chip Cookies

Preheat oven to 325°F. Line a couple baking pans with parchment paper.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

Melt together the dark chocolate and butter in heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Remove the bowl from the heat, stir in mint chocolate chip extract, and set aside to cool.

Whisk the eggs and sugar until light and fluffy. Pour in the cooled chocolate. Stir to combine. Add the dry ingredients and mix until just combined. Cover and refrigerate until firm, about 1-2 hours.

Remove the cookie dough from the refrigerator. Shape the dough into 3/4-inch balls and roll in the confectioners' sugar to coat completely. Place the balls about 1 1/2 inches apart on the prepared pans. Bake the cookies until puffed and cracked on top, about 12 minutes. They may appear underdone in the center but will turn crisp as they cool. Let cool on the pans for 2 to 3 minutes, then transfer the cookies to a wire rack to cool completely.