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1
Preheat the oven to 350 F with racks in the middle and upper third.
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2
Line two baking sheets with parchment paper.
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3
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
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4
In a large bowl with an electric mixer, beat together the sugar and shortening on medium speed until fluffy, about 1 minute.
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5
Reduce the speed to medium-low and beat in the egg and egg yolk, beating well after each addition.
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6
Beat in the vanilla and peppermint extracts.
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7
Slowly beat in the flour mixture until just combined.
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8
Shape the dough into a disk.
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9
Working on a confectioners' sugar-dusted piece of parchment paper, roll out the dough until about 18- inch thick.
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10
Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
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11
Using a 1 1/2-inch round cutter, cut out cookies and place 1/2 inch apart on the baking sheets.
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12
Reroll any scraps and cut out more cookies.
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13
Freeze the cutouts for about 15 minutes.
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14
Bake, switching the pans from top to bottom and front to back halfway through, until firm around the edges, 8 to 10 minutes.
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15
Let cool slightly; transfer to wire racks to cool completely.
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16
Meanwhile, bring water to a low simmer in a double boiler.
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17
Place two thirds of the chocolate in the double boiler and melt to 115 F. Stir in the remaining one third of chocolate and let sit for 5 minutes; stir to combine.
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18
Let the chocolate cool down to 90 F. Submerge a cookie into the melted chocolate and turn to coat.
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19
Shake off any excess and place on parchment paper.
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20
Repeat to coat all the cookies, reheating the chocolate to 90 F as needed.
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21
Let the cookies set for at least 2 hours.
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22
(The cookies will keep in an airtight container layered between sheets of parchment paper for up to 1 week.)
