Chocolate Mint Cookies

  from http://www.bonappetit.com/recipe/chocolate-mint-cookies

350°F 15min.       YIELD: 3-1/2 Dozen               REFRIGERATE

1-1/2 cups all-purpose flour

¾ cup unsweetened cocoa powder (preferably Dutch-process)

1/4 tsp. salt

3/4 cup unsalted (1-1/2 sticks) room temperature

3/4 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1 cup sugar

1 large egg

6 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped

·    Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

·    Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 1-1/4 diameter log. Wrap with plastic and Refrigerate dough until well chilled, at least 2 hours. (DO AHEAD Dough can be prepared 1 day ahead. Keep refrigerated.

·    Position 1 rack in center and 1 rack in top third of oven; preheat to 350F Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into ¼ inch thick rounds. Place rounds on prepared baking sheets, space 1 inch apart. Bake cookies until tops and edges are dry to touch, about 12 – 15 minutes. Transfer baking sheets with cookies to racks; cool completely.

·    Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set about 10 minutes.

·    Store between waxed paper in airtight container.