Good Noms bakes

I've been craving chocolatey minty cookies ever since Tu and I finished our Thin Mints. My search for recipes proved difficult, as there are practically zero recipes not involving Andes mints or not being a regular cookie with mint chips.
So I present to you - Chocolate Mint Snow-top cookies.
I found this recipe online and thought I'd give it a try
it calls for:

• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 package (10 oz) mint flavored chocolate morsels. They didn't have these at any of the stores I normally shop, so I used Nestle dark chocolate and mint morsels. Set 1 cup of these aside from the rest.
• 1 cup sugar
• 1 stick butter, softened
• 1 1/2 tsp vanilla extract
• 2 eggs
• I also added 1/2 tsp peppermint extract (not pictured). The chips didn't smell/taste that minty, and I wanted to feel the coolness. Keep in mind though that the extract is pretty strong, so don't overdo it.
• Confectioner's sugar (optional)

Combine the dry ingredients. Cream butter and sugar. Melt 1 cup of chocolate pieces. The best way to do this is over a double boiler, or whatever it's called when you put a smaller pot into a pot of boiling water. This minimizes your chances of burning. If you are feeling ballsy (or are thinking to yourself that you'll just take your chances since these are going to be baked into a cookie anyway), pile them into a microwave safe container and after the initial 30 seconds, microwave at 10-15 second intervals, testing after each one. Once I made the mistake of thinking that since the pieces were still keeping shape they weren't melted enough. I want you to know that through the pure magical power of deliciousness chocolate and candy will keep shape even if it's all liquid inside. So poke it before to make sure, or else you'll burn it.
Now you'll want to break out your Kitchenaid (remember me singing its praise a few posts ago?) Beat in melted chocolate, vanilla, peppermint, eggs, flour mixture (in increments). Or you can do it by hand. I did this time (my mixer is indisposed). Stir in the remaining chocolate chips.
Cover and pop in the freezer for the duration of time it takes to watch an episode of cheesy anime on Hulu. Preheat the oven to 350. Then roll your dough into 1 inch balls. The recipe says to then roll them in powdered sugar. I did this for the first batch (I only own one cookie sheet, shameful, I know). I found that it did absolutely nothing, because by the time the cookies are done baking, the sugar (assuming you got a nice, even coat) will completely dissolve and become invisible.I got sort of a clumpy coat' so you can see some sugar on them, but I skipped the sugar bath for the two subsequent batches. The cookies bake for about 12 minutes, or until cracks appear in the top. I undercooked the second batch a little, they are flatter and darker than the first batch.Yes, I have eaten nothing but cookies today, and yes I did get sugar on my lens taking this last photo. I like these cookies a lot, they have an excellent minty flavor, nice round shape (if you bake them long enough) and a delicious crispy yet soft on the inside texture.