Chocolate Mint Cookies

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	All-purpose flour
3/4 cup	82g / 2.9oz	Unsweetened cocoa powder
		= (preferably Dutch-process)
1/4 teaspoon	1.3ml	Salt
3/4 cup	148g / 5.2oz	Unsalted butter - (1 1/2 sticks) - room temperature
3/4 teaspoon	3.8ml	Peppermint extract
1/2 teaspoon	2.5ml	Vanilla extract
1 cup	198g / 7oz	Sugar
1 cup	198g / 7oz	Egg (large)
6 oz	170g	Bittersweet or semisweet chocolate - chopped
		= (do not use unsweetened)

Recipe Instructions

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).

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.)

Position 1 rack in center and 1 rack in top third of oven; preheat to 350 degrees. 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.

Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes.

Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)

This recipe yields about 3 1/2 dozen.

Source:
Bon Appetit, January 2002

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