Chocolate Peppermint

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Ingredients

  • 2 oz. 

    (55 g.) unsweetened chocolate, finely chopped

  • 1 c. 

    (120 g.) all-purpose flour

  • 1 tsp. 

    baking powder

  • 1/4 tsp. 

    kosher salt

  • 2 

    large eggs, room temperature

  • 1 c. 

    (200 g.) granulated sugar

  • 1/4 c. 

    (50 g.) vegetable oil

  • 1/4 tsp. 

    peppermint extract

  • 1 oz. 

    semisweet chocolate

  • Crushed peppermint candies, for sprinkling

How to:

  1. In a small heatproof bowl, microwave unsweetened chocolate in 15-second intervals, stirring in between, until melted and smooth. Let cool slightly.

  2. In a small bowl, whisk flour, baking powder, and salt. In a large bowl, whisk eggs, granulated sugar, and oil until well combined. Whisk in peppermint extract, then melted chocolate until combined. Add dry ingredients and stir until fully incorporated. Cover and refrigerate until firm but scoopable, at least 3 hours or up to 1 day.

  3. Preheat oven to 350°. Line 2 large baking sheets with parchment.

  4. Scoop about 30 level tablespoons (18 grams each) of dough and arrange 2" apart on prepared sheets. Bake cookies until puffed and just set around the edges, 10 to 12 minutes (they will firm up slightly as they cool). Let cool completely.

  5. In a small heatproof bowl, microwave semisweet chocolate in 15-second intervals, stirring in between, until melted and smooth. Dip one half of each cookie into chocolate, then sprinkle with candies.

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