Yield:40-60 cookies
1 cup flour
1/2 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp plus 1/8 tsp salt
1/2 cup sugar
1 large egg
3/4 tsp pure vanilla extract
24 oz. semisweet chocolate, chopped
1/2 tsp pure peppermint extract
6 Tbsp (3/4 stick) unsalted butter, room temperature
Sprinkles for decorating (optional)
1. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 tsp salt. Set aside.
2. Using a mixer, beat butter and sugar until light and fluffy. Beat in egg, vanilla, and peppermint. With mixer on low, gradually add flour mixture, mix just until combined.
3. Shape dough into 2 disks, wrap each in a plastic wrap and refrigerate until firm, at least 1 hour (or up to 2 days).
4. Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. (roll them thin.) Cut out with a 2-inch round cutter or any shape cutter. Place on cookie sheets and bake for 8-10 minutes at 350. Transfer cookies to a wire rack to cool.
5. Make chocolate coating: Place chocolate, 1/4 tsp peppermint extract, add 1/8 tsp salt in a large heatproof bowl set over a sauce pan of simmering water. Heat stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
6. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on the side of the bowl to allow excess chocolate to drip off. Decorate with sprinkles if desired and refrigerate until chocolate is hardened, about 30 minutes, and keep chilled until ready to serve.
Andrea Davis
