Description
Double chocolate mint cookies dipped in chocolate are holiday cookie perfection!
Ingredients
Cookies
- 1 1/3 cups flour
- 1/3 cup unsweetened cocoa
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 large egg
- 3/4 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1 cup mint chocolate baking chips
Topping
- 6 ounces semisweet chocolate, chopped
- nonpareils
Instructions
- For the cookies, whisk together flour, cocoa, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Add egg, vanilla, and peppermint extract, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in mint chocolate baking chips. Cover dough and chill in the refrigerator for at least 4 hours, or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
- Bake, rotating pans halfway through, for about 12 minutes, until tops and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Line two jelly roll pans with parchment paper. Place semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Dip one half of each cookie in melted chocolate; place on prepared pans and sprinkle with nonpareils. Chill cookies in the refrigerator for 15 minutes, until set. Store leftover cookies in a single layer at room temperature.
Nutrition
- Calories: 180
- Carbohydrates: 22