The Whisking Tree

Ingredients

• 2 cups flour
• 1⁄2 cup Unsweetened cocoa powder
• 1⁄4 tsp. salt
• 1 cup unsalted butter, softened
• 2⁄3 cups sugar
• 1 egg white
• 1 tsp. vanilla
• 2 1⁄4 tsp. peppermint extract, divided
• 12 ounces semi-sweet chocolate, melted
• 2 Tbsp. coconut oil

Directions

1. Mix Dry Ingredients: Sift flour and cocoa powder into a small bowl. Add in the salt and whisk to combine.
2. Mix the Wet Ingredients: In a medium bowl, cream together the butter and sugar until pale and fluffy. Add in the egg white, vanilla extract, and 1 1⁄4 tsp peppermint extract. Mix to combine.
3. Add Dry Ingredients: Add your dry ingredients to the butter mixture. Mix until a smooth dough forms and no streaks of flour remain.
4. Roll Out Dough: Place your dough in between two sheets of parchment paper. Using a rolling pin, roll the dough out to about a quarter inch thick. Chill the dough in the fridge for at least two hours or overnight.
5. Form Cookies: Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper or grease. Use a 2 inch cookie cutter to cut out as many cookies as possible, continuing to roll out any remaining scraps. Place cookies on the cookie sheet about 2 inches apart.
6. Bake: Bake the cookies for 15-17 minutes, until the edges have browned and the tops of the cookies are firm. When pressed lightly, the tops of the cookie should keep its shape. Cool completely.
7. Chocolate Topping: Melt down the dark chocolate and coconut oil either in the microwave or over a double-boiler. If using the microwave, stir every 30 seconds until completely smooth. After the chocolate has melted, add in the remaining 1 tsp of peppermint extract.
8. Dip the Cookies: Use a fork and your hand to dip the cookies one at a time into the chocolate mixture. Scrape off any excess on the side of the bowl. Place cookies on either a cooling rack or a parchment-lined cookie sheet. Let the cookies set in the freezer for 10 minutes before eating.
9. Store: These cookies can be stored in the fridge for about a week, or kept in the freezer for up to a month. I do not recommend storing at room temperature if your chocolate has not tempered correctly, as it will melt.

Notes

1. Make sure to add the peppermint extract into the chocolate after it has been fully melted. Heating the extract with the chocolate may break-down the extract, causing you to lose the extra peppermint flavor.