Recipe by Ms B.
From the Dec 2008 / Jan 2009 Fine Cooking magazine. Prep time includes chill time for dough. Cookie has a delicate, almost shortbread texture with the hint of mint in the filling balancing the richness of the chocolate.
- 1 cup flour
- 2 1⁄2 tablespoons flour
- 1⁄4 cup Dutch-processed cocoa powder
- 2⁄3 cup unsalted butter, at room temperature
- 1⁄3 cup powdered sugar, sifted
- 1 1⁄2 teaspoons vanilla extract
- 1⁄4 teaspoon table salt
- 3⁄4 cup semi-sweet chocolate chips
- 3 tablespoons unsalted butter, cut into 6 pieces
- 1⁄4 teaspoon peppermint extract
Directions See How It's Made
- Make the cookies:.
- Sift the flour and cocoa together into a medium bowl.
- Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
- Add the vanilla and salt; continue beating until blended and smooth, about 1 minute more.
- Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute.
- Chill the dough until firm enough to roll into balls, 40 to 60 minutes.
- Heat the oven to 350°F Line cookie sheets with parchment or nonstick baking liners.
- Roll heaping teaspoonfuls of the dough into 1-inch balls.
- Arrange them 2 inches apart on the lined sheets.
- With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.).
- Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes.
- Gently redefine the indentations with the end of a wooden spoon.
- Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.
- Make the filling:.
- Put the chocolate and butter in a heatproof bowl set in a wide skillet of almost simmering water.
- Stir with a heatproof spatula until almost melted, 2 to 4 minutes.
- Remove the bowl from the heat and stir until melted and smooth, about 30 seconds more.
- Stir in the mint extract.
- Let the filling cool, stirring occasionally, until slightly thickened and a bit warmer than room temperature, 30 to 40 minutes.
- Spoon the filling into a small pastry bag with a small plain tip. (Or use a small plastic bag and cut a tiny bit off a bottom corner of the bag.)
- Pipe the filling into the center of each cookie.
- Cool completely before serving or storing.
- The cookies will keep in an airtight container at room temperature for 4 to 5 days.