Mint Chocolate Thumbprint Cookies

Instructions

1. 1

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

   Tip: Ensure the parchment paper is large enough to accommodate the cookies.

2. 2

   In a medium-sized bowl, whisk together the flour, granulated sugar, baking soda, and salt.

   Tip: Use a whisk to ensure the ingredients are well combined.

3. 3

   In a separate large bowl, cream together the unsalted butter and confectioners' sugar until light and fluffy.

   Tip: Use an electric mixer to speed up the process.

4. 4

   Add the eggs one at a time, beating well after each addition.

   Tip: Make sure to scrape down the sides of the bowl as needed.

5. 5

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be careful not to overheat the chocolate.

6. 6

   Add the melted chocolate, peppermint extract, and green food coloring to the butter mixture.

   Tip: Use a spatula to mix until well combined.

7. 7

   Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.

   Tip: Be careful not to overmix the dough.

8. 8

   Scoop the dough into balls, about 1 inch in diameter. Use your thumb to create a small indentation in the center of each cookie.

   Tip: Make sure the indentation is evenly sized for even baking.

9. 9

   Bake for 12-15 minutes or until the edges are lightly golden.

   Tip: Keep an eye on the cookies after 10 minutes to avoid overcooking.

10. 10

    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Tip: Let the cookies cool completely before serving.