¾ cup /105 grams all-purpose flour

6 tablespoons/80 grams granulated sugar

6 tablespoons/45 grams unsweetened cocoa powder

½ teaspoon kosher salt

¼ teaspoon baking soda

7 tablespoons/99 grams unsalted butter, cut up

1 cup/100 grams semisweet chocolate chips

½ teaspoon vanilla extract

¼ teaspoon peppermint extract

Glaze, recipe follows

Makes about 6 dozen

1. Sift: In a large bowl, sift together flour, sugar, cocoa, salt, and baking soda. Whisk to combine.

2. Melt: Heap butter and chocolate chips into a microwave-safe bowl. Zap to melt, about 1 – 2 minutes. Stir smooth. Stir in both extract. Stir in dry ingredients. Dough will be crumbly.

3. Roll: Pat dough onto a large sheet of parchment paper. Top with a second sheet of parchment paper. Roll dough to about 1/8-inch thin. Dock, using a docking tool or a fork. Chill at least 1 hour.

4. Punch: Using a 1 ½-inch round cookie cutter (fluted or smooth), punch out circles. Set circles on a parchment-lined baking sheet. (To reuse dough scraps, press them together, zap for 10 seconds once or twice. Roll, dock, chill, punch.)

5. Bake: Set oven rack in the center position and heat oven to 350 degrees. Bake cookies until set, about 10 – 12 minutes. Let cool.

6. Glaze: Dip cookies in warm glaze, coating both sides. Leave cookies on parchment until glaze has set (chill if you’re impatient). Enjoy.

Glaze: Tumble 8 ounces bittersweet chocolate, broken up, into a microwave-safe bowl. Drizzle with 2 teaspoons canola (or other mild) oil. Zap to melt. Stir smooth. Stir in 1/4 teaspoon peppermint extract.