In the bowl of a stand mixer, beat the butterand sugar for 3-4 mins until light and fluffy with a paddle attachment.
Add in the egg, vanilla, and peppermintextracts. Mix on medium until fully incorporated.
Sift the flour, cocoa powder, salt and bakingpowder into the bowl.
Mix on low speed until just combined.
Roll the dough out on a sheet of parchment toabout 1/4 inch thickness.
Cut out circles using a 2-3 inch cutter.
Place in the fridge to chill* for 30 minswhile your oven preheats to 350.
Remove from the fridge and bake for 10-12 minsuntil edges are set (the center will still look soft)
Allow to cool on cookie sheet for 10 minbefore removing to a cooling rack.
Once cooled, melt the chocolate chips andcoconut oil in the microwave, stirring every 30 seconds until fully melted.
Add in the peppermint extract and stir well.
Dip each cookie into the chocolate and use afork to help lift the cookies from the chocolate.
Place each cookie on a sheet of parchment orwax paper.
After sitting at room temperature for about 15mins, Add leftover chocolate to a piping bag and squeeze out a chocolatedrizzle over top! (This is optional but super cute)
Place in the fridge for 30-45 mins to set