2 c. flour
½ c. cocoa powder
¼ t. baking soda
¼ t. salt
1 c. unsalted butter at room temperature
1 c. sugar
1 large egg
1 t. vanilla
DARK CHOCOLATE COATING:
6 oz. semisweet chocolate, chopped (1 cup)
½ oz. unsweetened chocolate, chopped
1 ½ T. canola oil
½ c. unsalted butter at room temperature
2 c. powdered sugar
1 t. vanilla
½ t. peppermint extract
Mix together flour, cocoa, baking soda, and salt and set aside.
Using and electric mixer on low speed, beat butter and sugar until blended (about 2 minutes).
Add the egg and vanilla and mix until blended (about 1 minute).
On low speed, add the flour mixture mixing just until it is incorporated and the batter looks smooth.
Cover and refrigerate the dough for about 20 minutes to firm it slightly.
Position a rack in the middle of the over. Preheat to 325.
Line two baking sheets with parchment paper.
Roll heaping T. of dough between the palms of your hands into smooth 1 ½ inch balls.
Place them 3 ½ inches apart on baking sheets.
Flatten the cookies using the palm of your hand to 2 ½ - 3 inch rounds.
Bake cookies at 325 for 15 minutes or until the tops feel firm and look dull rather than shiny (very important).
Cook cookies on baking sheets for 5 minutes then cook completely on cooling rack.
Make Chocolate coating by melting until smooth. Let cook and thicken (for about 20 min.)
Spoon chocolate coating over the top of half of the cookies using 1 T. per cookie.
Let firm (put in fridge for 20 minutes to speed it up)
Make the peppermint filling. Use 1 well rounded T. each for filling.
Refrigerate cookies for at least 2 hours before serving.
BEST EVER! These are from the Big Cookie Book! And they're Fabulous!
Monday, November 26, 2007