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Sift (or whisk) the flour, cocoa powder, baking soda and salt in a bowl; set aside.
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In a mixing bowl, cream the butter and sugar until fluffy, about 3 minutes.
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Add the egg and vanilla and mix until combined.
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Reduce the speed to low and add the flour mixture in two batches, beating until just combined after each addition.
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Mix in the chocolate chips.
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Line 2 baking sheets with parchment paper.
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Scoop rounded tablespoons of dough and roll into smooth round balls.
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Place the balls two inches apart on the prepared baking sheets.
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Refrigerate until firm, at least 1 hour or overnight.
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Preheat the oven to 350.
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Bake the cookies until just set, 9-11 minutes. (Don't overbake.)
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Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to make a small indentation. (Next time, I'm going to use my thumb for this or a small spoon. The handle of a wooden spoon just doesn't provide enough of a well for the melted chocolate. And the picture in the magazine definitely shows a bigger indentation.)
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Remove the cookies to a rack (or paper towel) to cool completely.
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Melt the chocolate in the microwave in 30 second intervals, stirring after each one.
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Spoon about 1/2 t. melted chocolate into the center of each cookie and top with the crushed peppermint. (You may want more than this depending on the size of your indentation. More is better!!)
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Let them sit until the chocolate firms up a bit.