2 c. flour
1/3 c. cocoa (recipe called for 2/3 c. but I used Epicure's cocoa which is very rich so I only needed half the amount)
1/4 tsp. salt
1 c. unsalted butter, softened
1 c. sugar (plus more for coating the cookies)
1 tbsp. vanilla
4 oz. baker's chocolate (I used bittersweet, but you could use dark, semi-sweet, or white chocolate)
1/4 c. butter
1/2 tsp. peppermint extract
Whisk together flour, cocoa, and salt. Beat butter and sugar until fluffy, then add egg and vanilla and beat until combined. Gradually add in dry ingredients, beating until combined. Roll into balls and coat in sugar. Place on parchment-lined baking sheet and bake at 350 F for 5 minutes. Remove from oven and use a small round measuring spoon to make an indentation in the middle of each cookie. Put them back in the oven for 4 minutes. They will still look moist - don't overbake them. While they are cooling, melt baker's chocolate and butter in a double boiler. Add peppermint extract and scoop chocolate into a piping bag (use a Ziploc bag and then snip off the corner.) When cookies are cool, pipe some chocolate into the indentations.
These were simple to make, and delicious. I think next time I would use white chocolate and leave out the peppermint, but top them off with some crushed candy canes.