chocolate to a 1-quart bowl and set aside until needed.
4. Place 1/2 cup granulated sugar and 6 tablespoons unsalted butter in
the bowl of an electric mixer fitted with a paddle. Beat on medium for 4
minutes until smooth. Use a rubber spatula to scrape down the sides of
the bowl, then continue to beat on medium for 2 more minutes until very
smooth. Add 1 egg and the 2 teas. vanilla extract and beat on medium for
1 minute until combined. Scrape down the bowl. Add the melted chocolate
and beat on medium for 1 minute until combined. Scrape down the bowl.
Add the sifted dry ingredients and mix on low until incorporated, about
30 seconds. Add the chopped peppermint candy and mix on low until incorporated, about 30 seconds. Remove the bowl from the mixer and use a
rubber spatula to finish mixing the dough until thoroughly combined.
5. Using a heaping tablespoon of dough for each cookie (approximately
1/2 ounce), portion 12 cookies, evenly spaced, onto each of 3 nonstick
baking sheets. Place the baking sheets on the top and center rack of
the
preheated oven and bake for 9 minutes until lightly golden brown around
the edges, rotating the sheets from top to center halfway through the the baking time (at that time also turn each sheet 180 degrees).
the cookies from the oven and cool to room temperature for 30