Ingredients
¾cupunsalted butter,softened to room temperature
1cupgranulated sugar
1largeegg,at room temperature
1tsppure vanilla extract
¼tsppeppermint extract
1½cupsall purpose flour,spoon & leveled
¾cupnatural cocoa powder,unsweetened, or Dutch process
1tspbaking powder
⅛tspsalt
14ozquality semi sweet chocolate,coarsely chopped
½tspcanola,or vegetable oil
¼tsppeppermint extract
Preparation
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the granulated sugar and beat on medium-high speed until fluffy and light in color. Beat in the egg, vanilla extract, and peppermint extract at high speed. Scrape down the sides and bottom of the bowl as needed.
Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. At low speed, slowly mix into the wet ingredients until combined.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about ¼-inch thickness.
Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour up to 2 days. Chilling is mandatory. If chilling for more than 2 hours, cover the top dough piece with a single piece of parchment paper.
Once chilled, preheat oven to 350 degrees F. Line 2 to 3 large baking sheets with parchment paper or silicone baking mats.
Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, cut in circles.
Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
Bake for 8 to 10 minutes or until the edges appear set. The cookies will seem very soft in the centers. Make sure to rotate the baking sheet halfway through bake time.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping in chocolate.
Melt the chopped chocolate and oil together in a double boiler or (carefully) use the microwave. For the microwave, place the chocolate and oil in a medium heat-proof bowl.
Melt in 15-second increments, stirring after each increment until completely melted and smooth. Once melted, stir in the peppermint extract.
Dip each cooled cookie completely into the chocolate and use a fork to lift it out. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off.
Place cookie onto a parchment or silicone baking mat-lined baking sheet. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
Cover and store leftover cookies at room temperature for up to 2 to 3 days or in the refrigerator for up to 1 week. The cookies taste delicious cold.
