✤2 cups (240g) all-purpose flour
✤1/2 cup (40g) unsweetened cocoa powder
✤1 tsp baking soda
✤1/2 tsp salt
✤1 cup (2 sticks) unsalted butter, softened
✤1 cup (192g) brown sugar
✤1/2 cup (96g) granulated sugar
✤1 tsp vanilla extract
✤1/2 tsp peppermint extract
✤1 large egg, room temperature
✤1 large egg yolk, room temperature
✤4 oz white chocolate
❖In a large bowl, whisk together the flour, cocoa powder, baking soda & salt.
❖In the bowl of an electric mixer, cream together the butter & both sugars until light and fluffy, 1-2 min. Add in extracts, egg & egg yolk; beat again until well combined, smooth and creamy, about 30 sec. Add in the dry ingredients and mix on low until just combined and dough forms. Cover and chill in refrigerator 2 hours.
❖Preheat oven to 350°F (177°C) and line 2 baking sheets with parchment.
❖Divide dough into 24 even sized balls, roll them and place on sheet 2-in apart. Flatten slightly with the palm of your hand.
❖Bake 10-12 min or until edges begin to set and crackle. Allow cookies to cool 5 min on sheet, then transfer to wire rack to cool completely.
❖Using a double boiler, melt the white chocolate. Drizzle all over the completely cooled cookies. Let harden.
