Active Time: 20 minutes | Total Time: 1 hour 40 minutes | Serves 30 cookies
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup (½ stick) unsalted butter
- ½ cup cocoa powder
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ¼ teaspoon pure peppermint extract
- ½ cup semisweet chocolate chips, chopped
- ½ cup confectioners’ sugar
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a small skillet, melt the butter over medium heat.
In a second medium bowl, whisk together the cocoa powder, brown sugar, and granulated sugar. Add the melted butter and whisk together. Whisk in the eggs one at time until well combined. Stir in the peppermint extract and chocolate chips. Add the flour mixture and fold in until just combined. Do not over mix. Chill the dough for at least 1 hour.
Heat the oven (with the oven rack in the middle) to 350°F. Line two rimmed sheet pans with parchment paper.
Put the confectioners’ sugar into a medium bowl. Using a measuring tablespoon, scoop out a level spoonful of the dough into the palm of your hand and roll into a ball (the dough will be sticky). Add to the confectioner’s sugar and roll it around to coat. Place on the prepared pan. Repeat, spacing the cookies about 2 inches apart; 12 cookies per pan. Bake the cookies one sheet pan at a time until puffed, 10 minutes (you want them to be a little under done).
Place the sheet pan on a wire cooling rack and let the cookies cool in the pan for 10 minutes, then transfer to the rack to cool.
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