- 2 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup unsalted butter, softened, 2 sticks
- 1 ⅓ cups granulated sugar
- 2 large whole eggs
- 1 egg white
- 2 teaspoons vanilla extract
- 8 ounces chocolate chips, bittersweet
- 1/2 teaspoon peppermint extract
- zest of one orange, (optional)
1Preheat oven to 325° F. Line two baking sheets with parchment paper.
2Combine flour and salt together in a medium-sized bowl and set aside.
3In the bowl of a stand mixer on medium speed, cream together butter and sugar about 30 seconds.
4Add in whole eggs, egg white, and vanilla. Continue to mix on high until light and fluffy, about 1 minute, scraping sides of the bowl as needed. Lower speed and gradually beat in flour mixture until just incorporated.
5Transfer batter to a pastry bag or resealable bag with a ¾-inch hole snipped in one corner. Pipe batter into 2-inch long strips, ¾-inch wide.
6Bake for 13–15 minutes, or until the edges of the cookies just begin to brown. Remove from the oven and let it cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Allow cookies to cool completely. Arrange cookie halves in pairs of similar shape and size.
7Melt chocolate in a double boiler until smooth, stir in peppermint extract. Remove from heat and let cool for 10 minutes.
8Spoon ½ to 1 teaspoon chocolate onto one cookie half and sprinkle with a pinch of orange zest. Repeat with half of the other cookies.
9Place cookies on a baking sheet and allow to cool for 10 minutes. Gently press the other half on top until the chocolate just reaches the edges.
10Let the sandwiches sit until the chocolate has set, you can refrigerate them to set the cookies quicker if needed.