Minty Monster Cookies

Preheat the oven to 325° F. Line 2 rimmed baking sheets with parchment paper and set aside.

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

In the bowl of a stand mixer fitted with the paddle attachment, beat shortening over medium speed until creamy, about 1 minute. Add sugar and mix for another minute. Add egg and peppermint extract and mix until smooth and sugar has dissolved. Lower mixer speed and slowly add the flour until a thick dough forms. It will be slightly dry and crumbly.

Roll 1-inch balls of dough and place onto the prepared baking sheets, leaving 1 1/2 inches of space between cookies. Gently flatten each mound of dough with the bottom of a cup until about 1/4-inch thick. If cookies stick to the cup, carefully pry them loose with your thumb. Sprinkle a little cocoa powder on the bottom of the cup to avoid sticking.

Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more. Let stand on the baking sheets for about 10 minutes, until cool enough to touch.

Meanwhile follow the package instructions to melt dark chocolate chips. Fit a cooling rack over a half sheet pan.

Dunk each cookie into the melted chocolate, use a spatula to remove excess, and place in a single layer on top of the cooling rack. (Optional) Add other decorations at this time. Do not let cookies touch.

Allow chocolate to set by refrigerating or freezing the cookies for about 15 minutes.

Set in fridge or freezer before devouring!