Categories: cookies

Ingredients

• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1/4 tsp fine salt
• 1 1/4 cups (2 1/2 sticks) unsalted butter,
• room temperature
• 1 1/2 cups sugar
• 1 large egg
• 1 Tbsp pure vanilla extract
• 5 oz semisweet chocolate chips (3/4 cup)
• 1/2 tsp pure peppermint extract

Directions

1. Preheat oven to 350, with racks in upper and lower thirds.
2. In a medium bowl, whisk together flour, cocoa powder, and salt.
3. In a large bowl, using an electric mixer, beat 1 cup each butter and suger on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine.
4. With mixer on low, gradually add flour mixture and beat to combine.
5. Place 1/2 cup sugar in a small bowl. Roll dough into 1 inch balls, then roll in sugar to coat. Place balls, 1 inch apart on two parchment lined baking sheets.
6. Bake 5 minutes. Remove sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon, make an indentation in the center of each cookie.
7. Bake until cookies are just set but still look moist, 4 minutes. (Do not over bake).
8. Let cool on sheets on wire racks.
9. In a microwave safe bowl, microwave chocolate chips and 1/4 cup butter in 10 second increments until melted; stir in peppermint extract.
10. Let cool until thick enough to pipe, 5 minutes.
11. Transfer mixture to a large zip-top bag; snip 1/4 inch hole in one corner. Pipe chocolate into cookie indentations.

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