For Dough

• ¾ cup granulated sugar
• 2 stick butter, melted
• 1 egg
• 1 cup semi-sweet chocolate chips, melted
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 1½ cups all-purpose flour
• ¾ cup cocoa powder
• 1 tsp kosher salt
• ½ tsp baking soda

To Coat

• 2 bags (12 oz each) bittersweet chocolate chips
• 3 tsp peppermint extract
• 3 tbsp butter, room temperature

Make Cookies

1. In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla, peppermint extract and chocolate. Add the egg and whisk until thoroughly incorporated
2. In another bowl (or on a flexible mat), sift together the flour, cocoa powder, salt and baking soda
3. Stir the flour mixture into the chocolate mixture. The dough will start to seem too thick to stir and you may find it easiest to switch to mixing it with your hands until it comes together
4. Let the dough sit at room temperature for about 1 hour to firm up
5. Divide the dough in half and transfer each to 2 long pieces of parchment or waxed paper
6. Using your hands, shape each half of dough into logs about 10" long and 2-½" in diameter 
7. Place the logs at the edges of the parchment paper and roll the parchment around, using the parchment to smooth and form the logs
8. Refrigerate for at least 1 hour, or until firm. The logs may settle and sink a bit in the fridge, so re-roll it every 10-15 minutes to maintain a uniform shape. At this point, the dough log can be wrapped in plastic and stored in the refrigerator for up to 1 week, or frozen for later use (for up to a month). If the dough is frozen, thaw overnight in the refrigerator before proceeding

Slice & Bake

1. Preheat oven to 325° and situate a rack in the center of the oven
2. Line a baking sheet with parchment paper
3. Cut each dough log into ¼" slices
4. Place the slices about 1" apart on the prepared baking sheet
5. Bake 15-25 minutes, or until the cookies are firm to the touch. Check them frequently after 16 or 17 minutes, poking them in the middle. As soon as they feel firm to the touch, remove them from the oven
6. Let cool completely

Coat & Cool

1. Melt the chocolate chips over a double-boiler (assuring that the simmering water does not touch the bottom of the bowl)
2. When completely smooth and glossy, shut off heat and stir in the butter and peppermint extract (the residual heat will help the butter to melt)
3. Using two forks, dip each cookie into the chocolate mixture, covering both sides and letting the excess drip off through the tines of the fork. Place on a sheet pan lined with tin foil or parchment paper and refrigerate for at least 25-30 minutes, until set and cold. Enjoy!