TO MAKE: Chocolate Peppermint Bars

I know, I know. You're saying "But you just MADE chocolate-mint cookies. Why do you need another recipe?" To you I say--Shush. 

I got this in my Reader feed from Serious Eats, who in turn got it from The Gourmet Cookie Book. Delightful!

I'm hoping to make these for all of my Seattle friends before I skip town--probably Sunday night in a post-paperwriting frenzy. Let you know how they turn out soon!

(I might also attempt some sort of cupcake based on the Chocolate-Peppermint theme. Stay tuned!)

• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (not Dutch-process)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1/4 cup packed dark brown sugar
• 1 large egg
• 1 cup semisweet chocolate chips (6 ounces)
• 1 cup coarsely crushed peppermint hard candies (1/4 pound)

1. Put oven rack in middle position and preheat oven to 375°F. Line a 13-by-9-inch metal baking pan with 1 sheet of foil, allowing 2 inches of foil to hang over each end of pan, and butter foil (except overhang).
2. Whisk together flour, cocoa powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Beat in egg until combined. Reduce speed to low, then mix in flour mixture until just combined. Stir in chocolate chips and candy. Spread dough evenly in pan and bake until puffed and beginning to pull away from sides of pan, about 20 minutes.
3. Cool completely in pan on a rack, then, lifting with foil, transfer to a cutting board. Cut into bars and lift off foil with a spatula.