Ingredients
- 2 cup all-purpose flour (spooned and leveled)
- 2/3 cup unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 1 1/4 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cup granulated sugar
- 1 cup large egg
- 1 tablespoon pure vanilla extract
- 5 ounce semisweet chocolate chips (3/4 cup)
- 1/2 teaspoon pure peppermint extract
Preparation
Baking Directions:
Preheat oven to 350 degrees F, with racks in upper and lower thirds.
In a medium bowl, whisk together flour, cocoa powder, and salt.
In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes.
Add egg and vanilla; beat to combine.
With mixer on low, gradually add flour mixture and beat to combine.
Place 1/2 cup sugar in a small bowl.
Roll dough into 1-inch balls, then roll in sugar to coat.
Place balls, 1 inch apart, on two parchment-lined baking sheets.
Bake 5 minutes.
Remove sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon, make an indentation in center of each cookie.
Bake until cookies are just set but still look moist, 4 minutes (do not overbake).
Let cool on sheets on wire racks.
In a microwave-safe bowl, microwave chocolate chips and ¼ cup butter in 10-second increments until melted; stir in peppermint extract.
Let cool until thick enough to pipe, 5 minutes.
Transfer mixture to a large zip-top bag; snip 1/4-inch hole in one corner.
Pipe chocolate into cookie indentations.
(Store in airtight containers, up to 1 week.)
Active time: 35 minutesTotal time: 50 minutes + cooling
Tips:
For extra sparkle, roll the dough balls in sanding sugar instead of granulated before baking.
