Ingredients

The following ingredients have 4 Servings
  • 1 Cup granulated sugar
  • 1/3 cup milk
  • 1/2 teaspoon vanilla
  • 3/4 teaspoon peppermint extract
  • 2 1/4 cups flour
  • 1/4 cup cornstarch
  • 6 tablespoons unsweetened cocoa, sifted
  • 1/2 teaspoon salt
  • 10 ounce dark, or semi-sweet chocolate
  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 teaspoon peppermint extract

Instruction

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light an fluffy. About 3-4 minutes. 
  • Add the milk and extracts with the mixer running on low speed. The milk may look curdled. 
  • In a small bowl, whisk together flour, cornstarch, cocoa, and salt. 
  • Gradually add the dry ingredients to the butter mixture on low speed and mix until combined. 
  • On two separate pieces of plastic wrap, shape half of the dough into rolls about 1 1/2-inches thick. 
  • Refrigerate for at least an hour until dough is very firm. 
  • Preheat oven to 375 degrees and prepare a cookie sheet by lining it with parchment. 
  • Remove one of the rolls from the fridge, and with a sharp knife, make slices about 1/4-inch thick. Place on the prepared cookie sheet about an inch apart. 
  • Bake for 13-15 minutes until edges are firm. Transfer cookies to a wire rack to cool completely before dipping them in the chocolate. 
  • Repeat with the second roll of cookie dough roll.