Ingredients
Dry Ingredients
- 2 cups (260 g) all-purpose flour
- 1/2 cup (45 g) Dutch processed cocoa powder
- 1 teaspoon (3 g) baking powder
- 1 teaspoon (2 g) salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 3/4 cup (153 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Chocolate Coating
- 2 cups (383 g) semisweet chocolate chips
- 1/2 teaspoon vegetable oil
- 1/4 teaspoon peppermint extract
Instructions
- Whisk the dry ingredients: In a medium bowl, sift together the all-purpose flour, Dutch processed cocoa powder, baking powder, and salt. Whisk until well combined to ensure even distribution of leavening and flavor.
- Cream the butter and wet ingredients: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter and granulated sugar on medium-high speed until creamy and light, about 2 minutes. Add the egg, vanilla extract, and peppermint extract, then continue mixing until fully incorporated, scraping down the sides of the bowl as needed.
- Combine the ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Reduce the mixer speed to low and mix until just combined to avoid overworking the dough. Scrape down the bowl and mix briefly again if needed.
- Divide the dough and roll out: Split the dough into two equal portions. Place one portion on a piece of parchment paper and roll out to about 1/4 inch thickness. Repeat with the second portion on another parchment sheet. Stack the dough slabs on top of each other and chill in the refrigerator for at least 1 hour and 30 minutes, or freeze for 1 hour, to firm up the dough for easy cutting.
- Prepare the oven: Preheat the oven to 350°F (177°C). Line 2 to 3 large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cut the cookies: Remove one dough slab from the fridge and use a 2-inch round cutter to cut out cookies. Transfer the cut cookies onto the prepared baking sheets. Re-roll the scraps and continue cutting until all dough is used. Chill the cut cookies in the refrigerator for 10 minutes before baking to maintain shape.
- Bake the cookies: Bake cookies one tray at a time for 10 to 12 minutes, until edges appear set but the centers may still seem slightly soft. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt the chocolate and dip the cookies: Melt the semisweet chocolate chips and vegetable oil together using a double boiler or in the microwave in 15-second bursts, stirring between each until smooth. Stir in the peppermint extract. Completely dip each cooled cookie into the melted chocolate, lifting out with a fork to let excess drip off. Place dipped cookies onto parchment or silicone mats. For a festive touch, optionally sprinkle crushed candy canes on top. Chill the cookies in the refrigerator until the chocolate coating is fully set.
Notes
- Make sure butter is at room temperature for easier creaming and better texture.
- Chilling the dough before cutting helps prevent cookies from spreading too much in the oven.
- Using Dutch processed cocoa powder gives a smoother and richer chocolate flavor.
- Double boiler method for melting chocolate helps prevent burning, but microwave method works if done carefully.
- Store the finished cookies in an airtight container in the refrigerator to maintain freshness and chocolate coating.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
