3/4 cup (172g) unsalted butter, at room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1/4 tsp peppermint extract
1 1/2 cups (188g) unbleached flour
3/4 cup (62g) unsweetened cocoa powder (Saco)
1 tsp baking powder
~1/2 tsp salt, depending on the type
Chocolate coating
14 ounces (395g) semi-sweet chocolate, coarsely chopped
1/2 tsp butter or vegetable oil
1/2 tsp peppermint extract
Beat the butter for 1 minute on medium speed, until completely smooth and creamy. Add the sugar and beat on medium high until the mixture is light in color and fluffy. Beat in the egg, vanilla extract, and peppermint extract. Scrape down the sides of the bowl as needed.
Combine the flour, cocoa, baking powder and salt and whisk until combined. On low speed, slowly mix the flour mixture into the wet mixture until combined.
Divide the dough in two parts. Roll each out between parchment paper to a thickness of 1/4-inch. Chill for at least one hour, and up to two days.
Preheat the oven to 350°. Line 2 or 3 baking sheets with parchment paper. Working with half of the dough at a time, cut out 2-inch circles. (This works well with a small juice glass. Dip the top in flour first, then you can shake the cookie dough out easily.) Re-roll the scraps to use all the dough.
Bake 8-10 minutes, or until the edges are set. The cookies will be very soft in the centers. Cool on the baking sheets for five minutes, then transfer to wire racks to cool completely.
Tempering the chocolate:
Using a double boiler, melt 2/3 of the chocolate along with the oil or butter, and the peppermint extract. Using a good thermometer, heat the chocolate to 115°. Do not go over 120°. Take the pan of chocolate out of the hot water. Seed in the remaining 1/3 of the chocolate in batches, stirring until melted each time. Continue stirring as the chocolate cools to 84°, about 15 minutes. Place the top of the double boiler with the chocolate back in the hot water and heat carefully to 89°. It will only take a few seconds, so be careful. This is your working temperature.
Dip each cooled cookie in the tempered chocolate. Use a fork to left the cookie out; tap the fork gently on the side of the bowl to remove excess chocolate.
Put the coated cookies on a parchment-lined baking sheet. Place in the refrigerator to help the chocolate set.
Keep refrigerated up to one week, or frozen.
July 2022 I baked the cookies for 8 minutes. They were soft, but lovely. Try an additional minute? The recipe made 41 cookies. The flavor is perfect. I added a drop or two more extract to make up for what was left in the measuring spoon.