Ingredients
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1/4 cup butter
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3/4 cup sugar
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2 eggs
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2 teaspoons vanilla extract
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1 teaspoon peppermint extract (or 10 drops peppermint oil )
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1 teaspoon espresso coffee (or 1 tsp soluble coffee dissolved in 1 tsp warm water )
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1/4 cup unsweetened cocoa powder
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1 3/4 cups unbleached all-purpose flour
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1/2 teaspoon salt
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1 1/2 teaspoons baking powder
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1 cup semi-sweet chocolate chips
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1/2 lb milk chocolate, melted
Instructions
- In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
- Add vanilla, espresso coffee and peppermint extract ( or oil ). Beat until combined.
- Add chocolate chips.
- Stir in combined flour, salt and baking powder.
- Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
- Flatten the log until about 2-inches thick.
- Bake the log for 25 minutes in a 350°F preheated oven.
- Cool for 20 minutes.
- Transfer the log to a cutting board and using a serrated knife, cut into 1-inch thick slices.
- Bake slices in a 325°F oven for 15 minutes ( I usually turn off the oven and let them cool in ).
- Transfer to wire rack and drizzle melted milk chocolate over them, if desired.
- Store in an airtight container at room temperature for up to 4 weeks.