My children can eat biscuits by the truckload if given the opportunity. Therefore these little jewels of delight were welcomed with open arms and open mouths! Extremely easy to make, these little cookies have an extra surprise with the inclusion of the delightful peppermint flavour. Chocolate and mint are definitely a marriage made in heaven. Thus whip out a batch for your household, to be enjoyed with a cup of tea, an after dinner treat or just when your fancy takes you!

Ingredients

· 2 cup(s) all-purpose flour
· 2/3 cup(s) unsweetened cocoa powder
· 1/4 teaspoon(s) fine salt
· 1 1/4 cup(s) (2 1/2 sticks) unsalted butter, room temperature
· 1 1/2 cup(s) granulated sugar
· 1 large egg
· 1 tablespoon(s) pure vanilla extract
· 5 ounce(s) (3/4 cup) semisweet chocolate chips
· 1/2 teaspoon(s) pure peppermint extract or crushed mint sweets

Directions

1. Preheat oven to 350 degrees F, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine.

2. Place 1/2 cup sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls, 1 inch apart, on two parchment-lined baking sheets. Bake 5 minutes. Remove sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon, make an indentation in center of each cookie.

3. Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.

4. In a microwave-safe bowl, microwave chocolate chips and 1/4 cup butter in 10-second increments until melted; stir in peppermint extract. Let cool until thick enough to pipe, 5 minutes. Transfer mixture to a large zip-top bag; snip 1/4-inch hole in one corner. Pipe chocolate into cookie indentations.

By Mayuri Jayasinghe