Very EASY! Perfect for the holidays!
Ingredients:
2 c. all-purpose flour (spooned and leveled)
2/3 c. unsweetened cocoa powder
1/4 tsp. fine salt
1 1/4 c. (2.5 sticks) unsalted butter, room temperature, separated
1 1/2 c. granulated sugar, separated
1 large egg
1 tbsp. pure vanilla extract
3/4 c. semi-sweet chocolate chips
1/2 tsp. pure peppermint extract
Directions:
- Preheat oven to 350, 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 (1 cup sugar and 2 sticks butter) 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 c. sugar in a small bowl. Roll dough into one-inch balls, then roll in sugar to coat. Place balls, one inch apart, on two parchment-lined baking sheets. Bake 5 minutes. Remove baking sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon, and make an indentation in the center of each cookie.
- Bake until cookies are just set but still look moist, about 4 more minutes. Do not overbake. Let cool on sheets on wire racks.
- In a microwave-safe bowl, microwave chocolate chips and 1/4 c. 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 Ziploc bag; snip 1/4 inch hole in one corner. Pipe chocolate into cookie indentations. Store in airtight containers for up to one week.
*Everyday Food Magazine, December 2011