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1
Move oven rack to the center position and preheat oven to 350u00b0F. Line two large baking sheets with parchment paper.
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2
In a medium bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
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3
In a large bowl or the bowl of a stand mixer, combine butter and sugars, beating on medium speed, about 3 minutes. Beat in egg until just combined. Mix in flour mixture, beating until combined then add milk, vanilla, and peppermint extract, beating until thoroughly combined. Stir in chocolate chips.
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4
Lay out a large sheet of waxed paper or plastic wrap. Spoon cookie dough out to form a long log approximately 12-inches long and 2-inches in diameter, like the commercially available slice and bake cookie dough. Repeat with remaining dough. Wrap and refrigerate to harden, about 2 hours or up to overnight.
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5
Slice a log of dough into cookies about 1/3-inch thick. The dough is thick and fudgy, so it it crumbles slightly just gently press it together to form a flat circle. Lay the cookies on the prepared cookie sheets and use the bottom of a drinking glass to press to flatten them slightly. Sprinkle with crushed peppermints, if desired.
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6
Bake for 10-12 minutes or until edges are set. Cool on the pan for 2 minutes then transfer to a wire rack to cool completely. These fudgy, cookies are at their best warm. Store leftovers in an airtight container for up to 2 days.
