- 8 ounces butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon natural vanilla extract
- 1 cup cocoa powder
- 1/4 teaspoon salt
- 1 1/2 cups whole wheat pastry flour
Chocolate Peppermint Coating:
- 1 pound good quality semi-sweet chocolate, chopped
- 1/4 teaspoon of natural, food grade peppermint oil
Preheat your oven to 350. Racks in the middle zone.
- Make the cookie dough: In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract and then the salt and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, sort of like a thick frosting. Add the whole wheat pastry flour and mix just until the batter is no longer dusty looking, it might still be a bit crumbly, and that’s o.k. You don’t want to over mix and end up with tough cookies.
- Turn the dough out onto a counter, gather it into a ball, and kneed it just once or twice to bring it together into once nice, smooth mass. Place the ball of dough into a large plastic bag and flatten it into a disk roughly 3/4-inch thick. Place the dough in the freezer for 20 minutes to chill.