How To Make Chocolate Peppermint Crackle Cookies:

• Preheat oven to 350 degrees F with the rack in the middle position. Prepare each baking sheet with silicone mats or parchment paper. (I used two 12 x 18 rimmed baking sheets, 20 cookies on each tray.)
• Whisk together flour, baking soda and salt in a medium bowl. In the bowl of your stand mixer, using the paddle attachment, beat the butter, brown sugar, cocoa, vanilla and peppermint extract until well combined; 4-5 minutes.
  2-1/2 cups all-purpose flour, 1 tsp baking soda, 1/4 tsp table salt, 1 cup unsalted butter, softened, 2 cups packed, light brown sugar, 2/3 cup (2 oz) unsweetened cocoa, 1 tsp vanilla extract, 3/4 tsp peppermint extract
• Add eggs, one at a time, beating them in before adding another. Add melted (but cooled) dark chocolate and mix until blended, about 1 minute. Add the flour mixture and mix on low speed until just blended. Stir in the chopped semisweet chocolate (it will take some muscle).
  3 large eggs, 8 oz bittersweet, dark chocolate, 4 oz semisweet chocolate, chopped
• Shape dough into balls (2 level Tablespoons or 30 grams each). Dip the tops of each of the balls into granulated sugar and set the balls sugar side up. The dough does not need to be chilled. (Dough does not spread very much, so I was able to get 20 dough balls on each tray. Four balls in a row no more.)
  1/3 cup granulated sugar
• Bake one sheet at a time for 11 minutes. Remove cookies (let them finish cooking out of the oven) and gently press Hershey's Kiss into the middle of each cookie. (Do not move your trays or your cookies until they are completely cool or your Kisses will fall flat. This might take a couple of hours.)
  40 Candy Cane Hershey's Kisses, unwrapped