Chilling it helps firm the dough up to a scoopable consistency.
Microwave on High, stirring every 30 seconds, until melted, about 2 minutes.
Stir in peppermint extract.
Photo: Jacob Fox
Let cool for 10 minutes.
Meanwhile, whisk all-purpose flour, whole-wheat flour, baking powder and salt in a small bowl.
Beat on high speed until light in color and the volume has doubled, about 3 minutes.
Using a flexible spatula, fold in the cooled chocolate mixture, then the flour mixture.
Fold in the remaining 1 cup chocolate chips, being careful not to overmix.
Refrigerate for at least 1 hour and up to 4 days.
Position racks in upper and lower thirds of oven; preheat to 350F.
Line 2 baking sheets with parchment paper.
Place confectioners' sugar in a small bowl.
Arrange 12 cookies on each of the prepared pans.
Dust your palm with confectioners' sugar and flatten the cookies to a 1/2-inch thickness.
Refrigerate the remaining dough while the first batch bakes.
Let cool on the pans for 10 minutes.
Transfer to a wire rack to cool completely.
Repeat with the remaining dough.
To make ahead
Refrigerate dough (Steps 1-3) for up to 4 days.
Store baked cookies airtight for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
