Holiday Cookies (6/8) -- Chocolate Peppermint Cookies

When I saw this recipe all I could think of was how much I didn't like white chocolate and didn't want to try them at first. Then I read an article about William Sonoma having a seasonal product that was very similar to this recipe. I then saw this as a challenge and I am SO glad that I ended up making them. The inside cookie tastes like a Girl Scout Thin mint cookie. The white chocolate dipped part goes really well with the inner mint chocolate cookie. My officemate thinks that they are the best of all the cookies I made. Also just in case you are wondering the white specks are from the whole wheat flour I used when rolling them out.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 5 tbsp butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 3/4 tsp pure peppermint extract
• 8 large candy canes, crushed
• 2 pounds white chocolate, coarsely chopped

Directions:

1. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt.
2. In a large mixing bowl, beat together butter and sugar until smooth and creamy. 
3. Beat in whole egg until well combined, then mix in egg yolk. 
4. Add peppermint extract and mix until well incorporated. 
5. Add dry ingredients and mix until combined.
6. Evenly divide dough in half, then shape each into disks - wrap each in plastic wrap and chill until firm, at least 1 hour.
7. On a lightly floured surface, roll out 1 disk of dough 1/8" thick.
8. Preheat oven to 325 degrees F.
9. Cut out shapes and place cookies onto parchment-lined baking sheets. 
10. Re-roll scraps once, then cut out as many cookies as you can. 
11. Place cookies into the oven and bake until they are dry to the touch, about 11 to 14 minutes. 
12. Remove from the oven and slide cookies, onto wire racks to cool completely.
13. Place chopped chocolate into a large, heat-safe bowl - microwave for 30 second intervals stirring at the end of each time until the chocolate is soft.
14. Gently place a cookie or two into the melted chocolate, then use a fork to turn each cookie to coat. 
15. Lift cookies out with a fork, letting any excess chocolate drip off, and gently scrape the bottom against the edge of the bowl. 
16. Set onto parchment-lined baking sheets and immediately sprinkle with the crushed candy pieces. 
17. Let cookies rest at a cool room temperature or in the refrigerator to set the chocolate before serving.