Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) unsweetened cocoa powder
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 24 pieces (100g) chocolate mint candies
  • 2 tbsp (15g) granulated sugar

Instructions:

  1. Cream together the softened butter and brown sugar until the mixture is pale and fluffy.
  2. Beat in the egg and vanilla extract until fully incorporated.
  3. Sift in the cocoa powder, flour, baking soda, and salt, stirring just until the flour streaks disappear. Do not overmix.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to solidify the butter.
  5. Preheat oven to 350°F (175°C).
  6. Scoop rounded tablespoons of dough, roll into balls, and roll each ball in granulated sugar.
  7. Place balls 2 inches apart on a lined baking sheet and bake for 8-10 minutes.
  8. Immediately after removing from the oven, press one halved piece of mint candy firmly into the center of each cookie.