Ingredients
1 cup granulated sugar
1 cup all-purpose flour, plus more for dusting
½ cup cocoa powder, unsweetened
½ cup unsalted butter, at room temperature
1 pc egg
1½ tsp peppermint extract
½ tsp salt
12 oz dark chocolate chips
1 tbsp coconut oil, plus more as needed
Preparation
In a mixing bowl, sift together flour, cocoa powder, and salt. Set aside
In a large bowl, cream together butter and sugar until light and fluffy, roughly 8 to 10 minutes.
Add egg and peppermint extract. Continue creaming.
Fold your dry ingredients into your wet ingredients until evenly incorporated. It should look like wet sand.
Lay a parchment paper, place your dough on it, and roll tightly.
Transfer to a chilled area and allow the dough to rest for at least an hour, or until firm.
Preheat oven to 350 degrees F and line 2 cookie sheets with parchment paper.
Cut out your cookies and place these onto your lined cookie sheets, inches apart from each other.
Bake for 10 to 13 minutes or until set.
While waiting, melt your chocolate chips in the microwave on low for 10-second bursts. Mix to even out and repeat until completely melted.
Should the chocolate remain thick, add coconut oil. Mix and adjust as needed.
Once the cookies are baked, dip your cookies into your melted chocolate. Tap to remove any air bubbles. Repeat until you have dipped all your cookies.
Set aside at room temperature and allow to dry, then store in an airtight container.
