Active Time: 20 minutes | Total Time: 1 hour 40 minutes | Serves 28 cookies
- 1 cup all-purpose flour
- ½ cup unsweetned cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter
- 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, cocoa powder, baking powder, baking soda, and salt.
In a small skillet, melt the butter over medium heat.
In a second medium bowl, whisk together the brown sugar and granulated sugar. Add the melted butter and whisk together. Whisk in the eggs one at time until well combined. Whisk in the peppermint extract. Add the flour mixture and stir to combine. Stir in the chocolate chips. 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 - damp hands help). 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).
Let the cookies cool in the pan for a few minutes, then transfer them to a wire cooling rack to cool.
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