2 sticks (1 cup) butter
1 cup powdered sugar
1 cup dutch processed cocoa powder
1/2 tsp salt
1 tsp vanilla extract
1 1/4 cup flour
12 ounce bittersweet chocolate chips
2 tbsp coconut oil
3/4 tsp peppermint extract
1. Preheat oven to 350°F.
2. Using mixer, beat together the butter and powdered sugar until light and fluffy, scraping down the sides as needed.
3. Add cocoa powder, salt, and vanilla and beat until smooth and creamy.
4. Add flour in three batches, scraping down the sides in between each addition. Mix until combined.
5. Transfer the dough onto a piece of parchment paper (it may be a bit crumbly) and kneed a few times to bring completely together. Once dough is fully hydrated, top with another piece of parchment paper and roll out until 1/4 inch thick.
6. Using a 2” cookie cutter or a similar sized glass cut out cookies, sparing as little dough as possible. Place cookie rounds on a parchment lined cookie sheet. Kneed excess dough together and roll out once more, working to cut out as many cookies as possible. *Rolling the dough out more than twice will compromise the texture of the cookie.
7. Set cookie sheets in freezer for 20 minutes. Remove chilled cookies and bake for 8-10 minutes.
8. Melt the chocolate chips and coconut oil over double boiler. Remove from heat and stir together until smooth. Add peppermint extract.
9. With a fork, dip each cookie in the melted chocolate so that it is entirely submerged. Remove from chocolate allowing excess chocolate to drip off, and place on a silicone baking mat or parchment paper.
10. Repeat until all the cookies have been dipped in chocolate. For best results leave at room temperature until chocolate sets up. You can also place in the refrigerator to allow chocolate to harden more quickly.