Chocolate Peppermint Thumbprint Cookies

By S. Danford

Ingredients

• 2 cups whole wheat pastry flour
• 1/2 cup unsweetened cocoa
• 1/2 t kosher salt
• 2/3 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 T canola oil
• 1 t vanilla extract
• 1 large egg
• 2/3 cup semisweet chocolate chips
• 1/3 cup tahini (sesame seed paste)
• 6 hard peppermint candies, crushed
• Parchment paper

Preparation

Step 1

Preheat oven to 350
Whisk together the flour, cocoa and salt in a medium bowl. Set aside
Beat together sugar, butter, oil, and vanilla in a large bowl with an electric mixer on medium speed until well blended, about 3 min
Add the egg and beat until combined
Add the flour mixture and beat on low speed until just combined.
Shape dough into 36 balls (1T each)
Arrange dough balls 2 inches apart on 2 baking sheets lined with parchment paper.
Lightly press each dough ball to flatten slightly and make a thumbprint impression in the balls by lightly pressing your thumb or the handle of a wooden spoon in center of each ball.
Bake until set, about 10 min
Remove from oven and cool on baking sheets set on a wire rack for 3 min
Transfer cookies to a wire rack to cool completely, about 30 min
Meanwhile place chocolate chips in a medium microwavable bowl
Microwave on HIGH until chocolate melts, about 1 minute, stirring after 30 seconds
Whisk tahini paste into the melted chocolate until smooth
Spoon about 1 T chocolate mixture into the impression of each cookie.
Sprinkle with crushed peppermints.
Let stand until set, about 1 hour
Store in an airtight container for up to 3 days