2 1/4 cups flour
1/4 cup cornstarch
6 Tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup sugar
1/2 cup butter, room temperature
1/3 cup milk
1/2 tsp vanilla extract
3/4 tsp peppermint extract
In small bowl whisk together flour, cornstarch, cocoa, and salt.
In large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Gradually add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1.5 inches in diameter, wrap in plastic wrap and freeze for 1-2 hours, until dough is very firm.
Slice dough into rounds not more than 1/4" thick - if too thick they won't be crisp. Place rounds on baking sheet lined with parchment paper (you can place them close together). Bake for 13-15 minutes at 375 degrees, until cookies are firm at edges. Cool cookies completely on wire rack before dipping.
For the dark chocolate coating: 10 oz semisweet or dark chocolate + 1/2 cup butter, room temperature
Melt the chocolate and butter together (I prefer double boiler method). Dip each cookie in chocolate, turning with a fork to coat both sides. Place on piece of wax paper to set up for at least 30 minutes, or until chocolate is cool and firm. Makes 4-5 dozen cookies.
Source: recipe from baking bites