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Instructions |
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In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
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In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and peppermint extract. Beat to combine, scrape down the sides of the bowl.
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Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chopped dark chocolate by hand. Cover and refrigerate for an hour. (You don't have to chill the dough if you are in a hurry.)
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Preheat the oven to 375F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and roll them into balls. Leave about 2 inches between each ball. Bake for 8-9 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes before removing.
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Originally Submitted
8/18/2010
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