Difficulty: Easy - for beginners
Serves: 18 cookies
Don't overbake these cookies; they should be soft, moist, and chewy with a nice crinkly top. You can color the filling green, too.
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
7 tablespoons unsalted butter , softened
1 tablespoon water
1 large egg , lightly beaten
2 teaspoons whole or low-fat milk
1/8 teaspoon peppermint extract
1/2 cup confectioners' sugar
2 drops red or green food coloring (optional)
1. MAKE DOUGH Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and salt in medium bowl. Heat chocolate chips, brown sugar, 5 tablespoons butter, and water in medium saucepan over medium heat, stirring until smooth. Transfer mixture to large bowl and beat in egg. Stir in flour mixture until just combined.
2. BAKE COOKIES Place 1-tablespoon scoops of dough 2 inches apart on prepared baking sheets. Bake cookies until puffed and edges are set but centers are slightly soft, 8 to 10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely.
3. MAKE FILLING Whisk remaining butter, milk, and peppermint extract in medium bowl until combined. Add confectioners' sugar and mix until smooth. If using food coloring, add and mix until combined.
4. ASSEMBLE COOKIES Spread 1 teaspoon filling over bottom of half of cookies, then top with remaining cookies to form sandwiches. (Cookies can be refrigerated in airtight container for 2 days.)