Dipped Chocolate Mint Cookies
Servings 18
Equipment
- Baking Sheet
- Hand Mixer or Stand Mixer
- Wire Cooling Rack
Ingredients
Cookies:
- 1¼ cup flour
- ⅓ cup + 1 tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- ½ cup white sugar
- ½ cup brown sugar
- 1 large egg, at room temperature
- ½ tsp mint extract
- ¼ tsp vanilla extract
- ½ cup semi-sweet chocolate chips
Other Ingredients:
- 1½ cups dark chocolate melting wafers
- ½ tsp coconut oil
- Sprinkles
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Prepare the cookies by whisking together the flour, cocoa powder, baking soda, and salt in a small bowl.
- With a mixer or hand mixer, cream the butter, white sugar, and brown sugar until creamy and smooth, about 1 minute. Add the egg, mint extract, and vanilla extract, and beat until well combined.
- Gradually add the flour mixture, and beat until just combined. Stir in the chocolate chips.
- Scoop the dough into rounded tablespoons and place on the prepared baking sheet about 2 inches apart.
- Bake the cookies for 8-10 minutes, or until they are set–but still soft in the center. Don't overbake.
- Remove from the oven. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
- Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, then microwave for 30 seconds. Remove and stir, then return to the microwave for 20 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
- Dip half of each cookie into the melted chocolate and place them on a parchment-lined baking sheet.
- Immediately sprinkle the top of the melted chocolate with a few sprinkles if preferred.
- Allow them to dry completely. Store in an airtight container.