Ingredients
2¾cupsall-purpose flour
1tspbaking soda
½tspsalt
½tspcream of tartar
1½cupsgranulated sugar
1cupunsalted butter,softened
1egg,large
1egg yolk,large
1tspvanilla extract
¾tsptsp peppermint extract
2½cupswhite chocolate chips
2½tbspshortening
⅓cuppeppermint bits,or finely crushed candy canes
Preparation
Preheat oven to 350 degrees F. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract.
With mixer set on low speed slowly add in dry ingredients and mix just until combined.
Scoop dough out 1½ tbsp at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2 inches apart. Take this time to chill dough balls, which aren’t currently baking, in the refrigerator on plates.
Bake in preheated oven 10 to 11 minutes. Cookies should appear slightly under-baked. Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
Place chocolate chips and shortening in a medium microwave-safe bowl and heat in microwave on 50% power in 20 second intervals, stirring well between intervals until melted and smooth.
Dip half of cooled cookies in white chocolate allowing excess to run off or slide bottom slightly along edge of bowl then transfer to wax paper and immediately sprinkle with peppermint bits.
Allow to set at room temperature or in refrigerator. Store in an airtight container at room temperature.
