Ingredients
2 oz. (55 g.) unsweetened chocolate, finely chopped
1 c. (120 g.) all-purpose flour
1 tsp. baking powder
1/4 tsp. kosher salt
2 large eggs, room temperature
1 c. (200 g.) granulated sugar
1/4 c. (50 g.) vegetable oil
1/4 tsp. peppermint extract
1 oz. semisweet chocolate
Crushed peppermint candies, for sprinkling
Preparation
Step 1In a small heatproof bowl, microwave unsweetened chocolate in 15-second intervals, stirring in between, until melted and smooth. Let cool slightly.Step 2In a small bowl, whisk flour, baking powder, and salt. In a large bowl, whisk eggs, granulated sugar, and oil until well combined. Whisk in peppermint extract, then melted chocolate until combined. Add dry ingredients and stir until fully incorporated. Cover and refrigerate until firm but scoopable, at least 3 hours or up to 1 day.Step 3Preheat oven to 350°. Line 2 large baking sheets with parchment.Step 4Scoop about 30 level tablespoons (18 grams each) dough and arrange 2" apart on prepared sheets. Bake cookies until puffed and just set around the edges, 10 to 12 minutes (they will firm up slightly as they cool). Let cool completely.Step 5In a small heatproof bowl, microwave semisweet chocolate in 15-second intervals, stirring in between, until melted and smooth. Dip one-half of each cookie into chocolate, then sprinkle with candies.
Store the cookies in an airtight container for up to 5 days. To keep the chocolate drizzle from smudging, place a layer of parchment between the cookies. You can also freeze the dough for up to 3 months. Portion the dough into individual balls, then freeze on a parchment-lined baking sheet. Once solid, you can transfer the dough balls to a freezer-safe zip-top bag. Either pull a few portions out at a time and bake according to the recipe, or bake them all at once. P.S. Take care not to overheat the chocolate—you’ll want to stop microwaving the chocolate when it’s just melted.
