This is my favorite Christmas cookie. I have made it the last three years to pass out to friends, but it’s actually quite difficult to hand them all away (yet a healthy exercise in self-discipline). I think they are wonderful. I hope someone else enjoys this recipe as well. This recipe comes from the December 2007 Everyday Food.
Mint Chocolate-Covered Cookies
1 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/4 t. baking powder
1/4 t. plus 1/8 t. salt
6 T. unsalted butter, room temperature
1/2 c. sugar
1 large egg
1/2 t. pure vanilla
12 oz. semisweet or bittersweet chocolate, chopped
1/4 t. pure peppermint extract
1. Preheat oven to 350. Whisk flour, cocoa, powder and 1/4 t. salt together in a medium bowl.
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 t.), and place on two baking sheets, about 2″ apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2″ rounds (about 1/4″ thick). Bake until slightly firm to the touch, 8-10 minutes, rotating halfway through. Immediately transfer cookies to a wire rack to cool completely.
4. Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 t. salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat stirring occasionally, until smooth, 2-3 minutes; remove from heat. [Alternately, you can melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each zap.]
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.