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Chocolate Mint Cookies

Source of Recipe


Bon Appetit, Jan. 2002






List of Ingredients



• 1-1/2 cups all-purpose flour
  
• 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
  
• 1/4 tsp salt
  
• 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
  
• 3/4 tsp peppermint extract
  
• 1/2 tsp vanilla extract
  
• 1 cup sugar
  
• 1 large egg
  
• *
  
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  






Instructions



1. Whisk flour, cocoa powder and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).
   
   
2. Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)
   
   
3. Position one rack in center and one rack in top third of oven; preheat to 350 degrees (F). Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth, round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely.
   
   
4. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool the melted chocolate until it is slightly thickened but still pourable, about 10 minutes.
   
   
5. Dip a fork into the melted chocolate, then wave fork back and forth over cookies, drizzling the melted chocolate thickly over cookies in a zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes.
   
   (Cookies can be made 1 week ahead. Refrigerate in airtight containers between sheets of parchment paper or waxed paper.)
   
   Makes about 3-1/2 dozen.