from: Still Life with Menu
Preparation time: 20 minutes to prepare, plus 12 to 15 minutes to
Yield: 2 1/2 dozen
This is the only recipe in
which I've ever used peppermint extract, but these exquisite
cookies are well worth the price of several bottles of the
- Unwrap the butter and put
it directly in the mixing bowl ahead of time, so the butter can
soften in the bowl.
- The cookies freeze
beautifully if stored in a heavy zip-style plastic bag.
Nonstick spray for the pan
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup (packed) light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1/4 cup unsweetened cocoa
1 1/2 cups unbleached white flour
1 teaspoon baking powder
1/4 teaspoon (rounded measure) salt
1 cup semisweet chocolate chips
- Preheat the oven to
350°F. Lightly spray a baking tray with nonstick
- Add the sugars to the butter in the bowl and beat at high speed
with an electric mixer for about 2 minutes, or until fluffy. Scrape
the sides of the bowl a few times with a rubber spatula.
- Beat in the egg, extracts, and cocoa.
- In a second bowl, sift together the dry flour, baking powder,
and salt. Add this to the butter mixture, along with the chocolate
chips, and stir by hand until thoroughly blended.
- Drop by rounded teaspoons onto the prepared baking tray. Bake
in the center of the oven for 12 to 15 minutes, or until dry on top
and slightly darkened on the bottom. Cool on a rack.