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1
Whisk flour, cocoa powder, and salt in medium bowl to blend.
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2
Using electric mixer, beat butter in large bowl until smooth.
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3
Beat in peppermint extract and vanilla extract.
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4
Beat in sugar in 3 additions.
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5
Add egg and beat until blended.
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6
Add dry ingredients and beat just until blended (dough will be sticky).
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7
Divide dough between 2 sheets of plastic wrap.
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8
Using plastic wrap as aid, form dough on each into 2-inch-diameter log.
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9
Wrap with plastic and refrigerate dough until well chilled, at least 2 hours.
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10
(Dough can be prepared 1 day ahead.
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11
Keep refrigerated.)
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12
Position 1 rack in center and 1 rack in top third of oven; preheat to 350F.
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13
Line 2 baking sheets with parchment paper.
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14
Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs.
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15
Cut logs crosswise into 1/4-inch-thick rounds.
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16
Place rounds on prepared baking sheets, spacing 1 inch apart.
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17
Bake cookies until tops and edges are dry to touch, about 15 minutes.
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18
Transfer baking sheets with cookies to racks; cool completely.
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19
Stir chocolate in top of double boiler set over simmering water until melted and smooth.
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20
Remove from over water.
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21
Cool melted chocolate until slightly thickened but still pourable, about 10 minutes.
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22
Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern.
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23
Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes.
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24
(Cookies can be made 1 week ahead.
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25
Refrigerate in airtight container between sheets of parchment paper or waxed paper.)
