2 ounces unsweetened chocolate, chopped into very small pieces
2 tablespoons butter, room temperature
1/4 teaspoon salt
1/2 teaspoon peppermint extract
1 cup sugar
1/4 cup unsweetened cocoa powder
3/4 cup flour
1 teaspoon baking powder
1 1/2 cups confectioner’s sugar
Put chopped chocolate, butter and salt in a microwave-safe bowl and microwave for 1 minute. Stir, and if the chocolate is not completely melted microwave again for another 30 seconds to a minute. Stir again until everything is smooth.
Add extract, eggs and sugar to the chocolate mixture and stir until combined.
In a separate bowl, whisk together cocoa powder, flour and baking powder.
Add the flour mixture to the chocolate mixture and stir until well combined. Cover with plastic wrap and chill for at least 3 hours – this dough will hold up to 4 days in your fridge before baking if needed!
Preheat oven to 350 and line cookie sheets with parchment or silicone baking mats. Scoop out tablespoons of dough and roll in the confectioner’s sugar until completely coated. Place 2 inches apart on cookie sheets and bake for 10 minutes. The cookies will spread a little bit so that “crackles” appear.
Cool for 10 minutes on the cookie sheets, then transfer to wire cooling racks and cool completely.