Chocolate Peppermint Cookies

Ingredients

• 1 teaspoonbaking soda
• 0.8 cuppowdered sugar
• 4 eggs
• 1.5 cupsflour
• 3.5 teaspoonshalf and half
• 1 cupbrown sugarlight packed
• 1 cupbrown sugarlight packed
• 2 dropspeppermint extract
• 0.3 saltwith ¼ teaspoon and add more to taste
• 2 cupssemi chocolate chipssweet (regular or mini's)
• 0.5 cupsugar
• 4 tablespoonsbutterunsalted
• 0.8 cupcocoa powderunsweetened
• 1.5 teaspoonsvanilla extract

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• ziploc bags
• spatula

Directions

1. For the cookies: Preheat oven to 350 degrees F.In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes.
2. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary.
3. Add vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart.
4. Bake until just cracked on top, about 8 minutes, rotating the pan halfway through the cooking time. Flatten the cookies slightly with a spatula after removing from oven. Cool completely.For the glaze: In a small bowl mix together the sugar; mint extract and milk until smooth.
5. Transfer mixture to a medium resealable plastic bag and snip off a tiny bit of the corner.
6. Drizzle glaze over cooled cookies.
7. Let cookies stand until set, about 10-20 minutes.