Ingredients

The following ingredients have 48 Servings
  • 1 1/4 cup all-purpose flour
  • 8 ounces bitter 60% dark chocolate (1 1/3 cup)
  • 1/2 teaspoon espresso powder
  • 1/2 cup cocoa powder
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs (room temperature)
  • 8 tablespoon unsalted butter (room temperature)
  • 1 1/3 cup light brown sugar (packed)
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup confectioners sugar
  • 1/2 cup of granulated sugar

Instruction

  • Combine flour, cocoa, baking powder and salt in medium bowl and set aside.
  • Melt chocolate morsels in microwave. Cook for 1 minute, remove and stir, then cook an addition minute.
  • Add espresso powder to chocolate and stir to combine.
  • In an electric mixing bowl add butter and brown sugar and blend until creamy.
  • Add eggs, vanilla and peppermint extract while mixing on low speed until blended.
  • Add chocolate mix and blend.
  • Alternating between flour mix and milk add, ending with flour mixture.
  • Form dough into a ball and wrap with with sedan wrap. Refrigerate for at least an hour.
  • Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  • Place confectioners sugar in one bowl and sugar in another.
  • Roll dough into 1" balls and then drop ball into sugar bowl, rolling to coat.
  • Then roll ball into confectioners sugar to coat.
  • Place on baking sheets 2" apart.
  • Bake with cookie sheets on top and bottom racks for 6 minutes.
  • Switch cookie sheets, top to bottom, bottom to top and cook an additional 6 minutes