Ingredients:- 1 cup all purpose flour, spooned and leveled
- ½ cup unsweetened coca powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon salt
- 6 tablespoons butter, unsalted, room temperature
- ½ cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 12 ounces semisweet or bittersweet chocolate, chopped
- ¼ teaspoon peppermint extract
- sprinkles, optional, for decorating
2. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
3. Form balls of dough (each equal to 1 teaspoon (measure exactly with a teaspoon)), and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1-1/2 inch rounds (about 1/4 inch think). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately (honestly, quickly, they will stick to the sheet and break if not removed to the cooling rack right away) transfer cookies to a wire rack to cool completely.
4. Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
5. Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve. (Serves 11) Download recipe.
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