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Chocolate Cookies:.
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In large bowl, beat butter and confectioners sugar with electric mixer until light and fluffy.
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Stir in peppermint extract followed by salt and cocoa powder; mix.
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Add flour and mix to incorporate.
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Divide dough in two pieces and place each on large sheet of plastic wrap.
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Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes.
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Preheat oven to 350F.
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Remove chilled dough, place disc between two sheets of parchment; roll out to 1/8-inch thick.
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Cut desired shapes and place on parchment-lined baking sheets.
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Bake 5 to 6 minutes.
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Remove cookies from oven; cool on pan 3 to 4 minutes.
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Remove to wire rack to cool completely.
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Chocolate Coating:.
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Place chocolate in large microwave-safe dish.
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Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth.
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Stir in peppermint extract.
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To frost cookies, place one cookie on slotted spatula, carefully dip into the chocolate, coating completely; lift cookie out.
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Hold cookie on spatula, allowing excess chocolate to drip off.
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Place cookie onto wire cooling rack to let chocolate set.
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Repeat with remaining cookies.
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Place coated cookies in freezer for 1 hour to set before storing or serving.
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Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks.
