2 cups all-purpose flour1/2 cup Dutch-processed cocoa powder (sifted)1 tsp baking soda1/2 tsp sea salt1 cup unsalted butter (room temperature)1/2 cup granulated sugar1/2 cup coconut sugar2 large eggs (room temperature)1 tsp peppermint extract (optional)2 2.5 oz 70% dark chocolate bars 1 tsp of coconut oil chopped Williams Sonoma Peppermint Bark, about 1/2 cup
Whisk together the flour, cocoa powder, baking soda and sea salt.
In the bowl of the stand mixer, cream together the butter and sugars until light and fluffy, about 3-4 minutes. Reduce speed and add in eggs one at a time, then mix in the peppermint extract.
Add flour mix and beat until just combined. Gather dough into a ball, wrap in wax paper and chill in the fridge for at least one hour.
When ready to bake, preheat the oven to 350˚F and line two baking sheets with parchment paper. Using a medium cookie scoop, roll the cookies into balls and place on the baking trays. Bake for about 10 minutes, switching and turning the trays halfway through. When done, let cool on a wire rack.
In a small sauté pan, melt the chocolate with the coconut oil until smooth. Dip the cooled cookies in the chocolate, then dip in the chopped peppermint bark. Place on parchment or wax paper until chocolate sets.
recipe adapted from Liv for Cake