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1
Preheat the oven to 325 degrees F and line a rimmed baking sheet with parchment.
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2
Remove the stems from the kale and spread the leaves on the prepared baking sheet.
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3
Roast, rotating the baking sheet halfway through, until dry, 20 to 25 minutes.
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4
Transfer the kale to a food processor and grind into a powder.
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5
You should have about 3/4 cup.
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6
Beat the butter and sugar in a stand mixer with the paddle attachment on medium-high speed until light and fluffy, 3 to 5 minutes.
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7
Add the egg, mint, salt and baking powder and beat, scraping down the bowl as needed, until fully combined.
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8
Reduce the mixer speed to low; add the flour and ground kale and beat until fully combined.
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9
Cover with plastic wrap and refrigerate until firm, about 1 hour.
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10
Position the oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment and butter the parchment.
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11
Using a teaspoon measure, scoop the dough and form into small balls.
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12
Arrange the balls about 2 inches apart on the prepared baking sheets.
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13
Bake, switching the baking sheets halfway through, until the edges of the cookies are golden brown, 15 to 20 minutes.
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14
Let the cookies cool for 1 minute on the baking sheets before carefully transferring to a cooling rack to cool completely.
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15
Fill a medium saucepan with 2 1/2 cups water and bring to a simmer.
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16
Place a medium heat-proof bowl over (not in) the water and add the chocolate chips.
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17
With a heat-proof spatula, stir the chocolate chips until fully melted.
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18
Drizzle the cookies with the chocolate or dip them in the bowl.
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19
Let set before serving.
