Peppermint Chocolate Chip Cookies

1. Process candy canes or mints in a food processor or blender until well crushed, but not powdery. Place peppermint candy into a bowl. Set aside.
2. Preheat oven to 350F.
3. Cream together butter, margarine and sugars (just until evenly mixed, NOT fluffy). Add eggs, extract and salt. Mix well. Add flour 1 cup at a time, until dough is smooth and not sticky. If necessary, add a bit more flour in increments of 1/4 cup. You should be able to touch the dough without it sticking to your finger, almost like bread dough.  
4. Mix in chocolate chips. Using a number 10 ice cream scoop, or other 3-ounce measure, scoop  dough onto an insulated baking sheet. One by one, dip the cookies into the crushed candy. Place 1 dozen cookies on  baking sheet. Decorate top of each cookie with additional chocolate chips.  Bake 9 to 11 minutes. It is key not to overbake these cookies. When they begin to tan (not brown) just around the edges, they are done.  They will seem undercooked. Allow them to cool slightly before removing them from the cookie sheet with a metal spatula. They will be softer than most cookies and need to be handled carefully.

Recipe by Mary Carter.