Double Chocolate Mint Cookies


for the cookies

  • 1 cup plus 2 tablespoons sugar
  • 1 1/2 sticks unsalted butter , softened at room temperature
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon peppermint extract
  • 1 ½ cups flour
  • ¾ cup unsweetened cocoa , I use Guittard Cocoa Rouge

for the coating

  • 16 ounces semisweet or bittersweet chocolate or coating chocolate


make the cookies

  1. In the bowl of a mixer, cream sugar and butter together until very fluffy, at least 3 minutes. Add salt, egg, peppermint extract and 1 tablespoon water, and mix until smooth. Mix or sift flour and cocoa together, then add to bowl and mix until combined. The dough will be very stiff.
  2. Heat oven to 350 degrees. Using a small melon scoop, or 2 teaspoons, scoop out dough and place 3 inches apart on baking sheets lined with parchment paper. Press the dough into a circle 1/8 inch thick. If the dough is sticky, you can use a little cocoa powder.
  3. Bake about 15 minutes, until cookies are flattened, firm and beginning to crisp. Remove from cookie sheets and let cool on wire racks.

make the coating

  1. Place the chocolate in a microwave safe dish and heat on high power for 30 second increments until the chocolate has melted.

coat the cookies

  1. Working 1 cookie at a time, use a spatula or shallow slotted spoon to submerge the cookie in chocolate, gently pressing it down to the bottom of the bowl. Slowly lift it out, letting chocolate drip evenly off the sides to make a smooth, thin coating on top. Gently shake off excess chocolate and place cookies on a parchment lined baking sheet. Set them aside until the chocolate has set, or place them in the refrigerator.