Mint Chocolate Palmiers

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: For easy cleanup, use a silicone mat.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt.

   Tip: A wire whisk works well for this.

3. 3

   In a large bowl, cream together the butter and sugar until light and fluffy.

   Tip: Don't overmix, or the cookies will be tough.

4. 4

   Add the cocoa powder and mix until well combined.

   Tip: Make sure the cocoa is evenly distributed.

5. 5

   Beat in the peppermint extract.

   Tip: Start with a small amount and add more if desired.

6. 6

   Gradually mix in the flour mixture until a dough forms.

   Tip: Be careful not to overmix.

7. 7

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will help the cookies retain their shape.

8. 8

   On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

   Tip: Use a rolling pin to help achieve an even thickness.

9. 9

   Cut into triangles or shapes of your choice.

   Tip: You can also use a cookie cutter for fun shapes.

10. 10

    Place the palmiers on the prepared baking sheet, leaving about 1 inch of space between each.

    Tip: Don't overcrowd the sheet, or the cookies will spread too much.

11. 11

    Bake for 18-20 minutes, or until the edges are set and the centers are slightly soft.

    Tip: Keep an eye on them, as the baking time may vary.

12. 12

    Remove from the oven and let cool on the baking sheet for 5 minutes.

    Tip: Then, transfer to a wire rack to cool completely.