Crisp Chocolate Mint Cookies
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup cocoa powder
- 1/2 cup (1 stick) salted butter
- 3/4 cup C&H® Granulated Sugar
- 1 egg, beaten
- 1 teaspoon peppermint extract
- 1 1/2 cups semisweet chocolate chips
In a large bowl, whisk flour, baking soda, salt and cocoa powder together; set aside.
Melt the butter in microwave. Stir in sugar until dissolved. Add egg and extract, stirring until well blended. Fold in the dry ingredients until incorporated.
Turn dough out onto a piece of plastic wrap. Form a log 2 inches in diameter. Roll in plastic wrap and chill in refrigerator for 30 minutes or until firm.
Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
Remove dough roll from the refrigerator. Unwrap and slice into 1/4-inch slices. Place cookie slices 2-inches apart on prepared baking sheet. Bake 6 to 8 minutes. Let sit on pan 1 minute, then remove to cooling rack.
While cookies are cooling, melt chocolate chips in microwave-safe container following manufacturer’s package directions. Drop cookie into the chocolate, coating it completely. Lift cookie out using a fork and tap against the side of the container allowing excess chocolate to drip off. Place on a clean, parchment-lined baking sheet. Place baking sheet in the refrigerator or freezer for 15 minutes and allow chocolate to set.
Store cookies in an airtight container for up to 2 weeks.