Chocolate Mint Cookies

• 1 3/4 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• Pinch of salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 1 large egg, at room temperature
• 2 teaspoons mint extract
• 3 cups (about 1 pound) finely chopped bittersweet chocolate
• 1 teaspoon vegetable oil (not necessary if tempering chocolate)

1. Sift the flour, cocoa powder, and salt into a mixing bowl and set aside.
2. Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
3. Add the sugar and mix on medium-high speed until smooth, about 1 minute.
4. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
5. Add the egg and mint extract and mix until combined.
6. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
7. Add approximately half the flour-cocoa mixture and mix on low speed just until the mixture is incorporated, about 30 seconds.
8. Repeat with the remaining flour-cocoa mixture.
9. Scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.
10. Empty the dough onto a lightly floured surface and gently push it together.
11. Divide the dough in half and form each half into a flat disk 1 to 2 inches thick.
12. Wrap each disk in plastic wrap and let it chill in the refrigerator for at least 1 hour or up to 3 days.
13. While the dough is chilling, preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
14. Remove one disk of dough from the refrigerator and let it sit at room temperature for about 15 minutes.
15. (The dough should be soft enough to roll without cracking, but not yet sticky.)
16. Place the dough on a piece of parchment paper or on a lightly floured flat surface.
17. Lightly flour the top of the disk and begin rolling the dough (see Rolling Dough, page 10).
18. Lift and rotate the dough between each roll to prevent it from sticking.
19. Repeat the process until the dough is 1/8 inch thick.
20. Using a 1 1/2- to 2-inch round cookie cutter, cut out cookies and place them about 1/2 inch apart on the prepared pans.
21. Repeat until the pans are full.
22. (The remaining dough can be kept in the refrigerator until ready to be used.)
23. Bake for 10 to 12 minutes, rotating the pans once halfway through, until the edges of the cookies are firm.
24. Remove the cookies from the oven, let them cool slightly on the pan, then transfer them to a wire rack to cool to room temperature.
25. While the cookies are cooling, begin tempering the chocolate (see Basic Tempered Chocolate, page 163), or heat the chocolate and oil over a double boiler.
26. Stir constantly with a rubber spatula or wooden spoon until the chocolate has just melted.
27. Remove the bowl from the heat and let the chocolate cool at room temperature for 5 minutes before using.
28. Line a sheet pan with parchment paper.
29. Using an offset spatula or fork, dip each cookie into the chocolate so that it is fully immersed, and then scrape it against the lip of the bowl to remove any excess chocolate as you remove the cookie from the chocolate (see Dipping in Chocolate, page 17.)
30. Set each cookie on the sheet pan and gently tap the tines of a fork against the top of the cookie, forming a pattern of parallel lines as texture in the melted chocolate.
31. Allow the cookies to set at room temperature for about 45 minutes (or 20 minutes in the refrigerator).
32. Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.

flour, cocoa, salt, unsalted butter, sugar, egg, mint, bittersweet chocolate, vegetable oil

Taken from www.epicurious.com/recipes/food/views/chocolate-mint-cookies-388140 (may not work)