Chocolate-Covered Chocolate-Mint Cookies
COOKS NOTES cool sheetpans between batches. Do not handle cookies til cool, or they'll break; they're very delicate.
METHOD Proc/pulse 1 1/2 c flour, 1/2 c cocoa, 1 1/4 c sugar, 1/2 tsp b/powder, 1/4 tsp ea b/soda, salt. Add 1 1/2 sticks cold sweet butter in 1/2" pieces; pulse/in. Add 2 lge egg yolks, 1 1/2 tsp peppermint oil, 1/4 tsp vanilla; pulse til dough forms on blades--shape into 2" thick log. Saran/frige 2-24 hrs.
FINAL Arrange 1/4" thick disks 1/2" apart on pans. bake pan middle/lower third racks 350 deg 10 min. Switch top to bottom---rotate front to back; bake light brown 3-4 min. cool on racks.
COATING Melt/temper 1 1/2 lb bittersweet chocolate. Place parchmented sheet pan upside down on counter, next to warm chocolate---tilt bowl forward on folded kitchen towel. Dip cookies singly, using fork to turn; then liftout onto parchment, begin at far end to avoid chocolate drips; cool completely, then store airtight.