The peppermint and chocolate combination always seems to sneak its way into the season. If you don’t like peppermint, you can always eliminate the candy – these are just as good as a Death By Chocolate cookie!
Makes 4 dozen cookies
1 cup unsalted butter, softened
3/4 cup evaporated sugar cane juice
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour, spooned and leveled, plus more for rolling the dough
½ cup unsweetened powdered cocoa
1/4 teaspoon baking soda
1/4 teaspoon sea salt
¾ cup semisweet chocolate chips
½ teaspoon vegetable oil
1/2 cup crushed organic peppermint candies (found at Abesmarket.com)
In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until combined.
Whisk together the flour, cocoa powder, baking soda, and salt.
Reduce mixer speed to low. Gradually add the flour mixture, mixing until just incorporated. Shape into a , wrap in plastic wrap and refrigerate for at least an hour and up to 3 days.
Heat oven to 350° F. Divide the dough in half. On a floured surface, roll each piece out ¼ inch thick. Using a circular cookie cutter or mouth of a glass, cut out 2-inch circles. Transfer to parchment-lined baking sheets and refrigerate until firm, 10 to 15 minutes.
Bake, 12 to 15 minutes. Cool for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Place chocolate chips and oil into a double boiler. Stir constantly over low heat until the chocolate is melted and combined with the oil. The oil will help the chocolate stay glossy when dry.
Dip half of each cookie into the chocolate, allowing any excess to drip off. Place on parchment-lined baking sheets, sprinkle with the peppermints, and refrigerate for about 30 minutes until the chocolate is set. Store the cookies in an airtight container at room temperature for up to 4 days.