12-oz semisweet chocolate (not chips), chopped
6 tbsp unsalted butter, cut up
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup light brown sugar, packed
1 tsp vanilla
1 pkg (12-oz) white baking chips
1 pkg (10-oz) mint baking chips
Melt chocolate and butter in a small saucepan over medium to medium-low heat, stirring frequently until smooth. Cool to lukewarm.
Whisk flour, baking powder and salt together in a medium bowl.
In large mixer bowl, at medium speed, beat eggs, brown sugar and vanilla for 3 minutes or until light and fluffy. At low speed, beat in chocolate mixture until blended. Beat in flour mixture just until combined. Stir in both types of chips. Cover dough and refrigerate 2 to 3 hours or overnight, until firm enough to shape.
Preheat oven to 350 degrees.
Drop 1/4 cup of dough per cookie onto parchment paper-lined baking sheets and gently form into balls. Freeze 10 minutes or until firm.
Bake at 350 degrees 10 to 12 minutes or until tops are dry when slightly touched but still very soft.
Cool on baking sheets on wire racks for 3 minutes then remove cookies to the racks to cool completely.
Yield: About 2 1/2 dozen