Peppermint Bark Chocolate Chip Cookies

From 101 Cookbooks Nearly a pound of peppermint bark goes into these cookies, not quite, but close. This is a large batch of cookies, I typically bake off half of them, form the rest of the dough into cookie-sized balls, and place them in freezer bag for later use. Purchase good peppermint bark - it's worth it. In the past I admit I've attempted to cut corners (be forewarned)

• Ready In: 25 mins
• Yields: 2-3 dozen

Ingredients

• 3 1⁄2 cups unbleached all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon  aluminum-free baking powder
• 3⁄4 teaspoon  fine-grain sea salt
• 1  cup unsalted butter, at room temperature
• 2  cups sugar
• 3  large eggs
• 1  tablespoon vanilla extract
• 2  cups  peppermint bark, roughly chopped
• 1⁄2 cup chocolate chips or 1⁄2 cup  chocolate shavings

Directions

1. Preheat the oven to 375F degrees. Position the racks in the middle of the oven, and line baking sheets with parchment paper or Silpats.
2. Whisk together the flour, baking soda, baking powder, and salt in a bowl. Set aside.
3. In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. Stir in the vanilla until evenly incorporated. Add the dry ingredients in 3 increments, stirring between each addition. At this point you should have a moist uniform dough. Stir in the peppermint bark and chocolate chips by hand, mixing only until evenly distributed. Reserve a bit of the bark to sprinkle on top of the cookies after you have dropped them onto the baking sheets.
4. Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 - 14 minutes, until golden on bottom and top. Cool on wire racks.