Step 1

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift them at least once to ensure no clumps of flour or cocoa powder remain. In a large bowl, beat the softened butter and coconut sugar with an electric mixer. Beat in the milk and peppermint extract. Gradually beat in the flour mixture.

Step 2

Transfer the cookie dough to the center of a large sheet of plastic wrap. Using a spatula, shape the cookie dough into a ½”-tall rectangle. Top with another large sheet of plastic wrap. Fold up the excess plastic wrap, and chill the cookie dough for at least 3 hours. (The cookie dough may be chilled for up to 2 days.)

Step 3

Preheat the oven to 350°F, and line two large baking sheets with silicone baking mats or parchment paper.

Step 4

Leaving the cookie dough between the sheets of plastic wrap, roll it out to ⅛” thick. Using Using a 1 ½”-wide round cookie cutter, cut out circles of cookie dough, leaving as little unused dough as possible. Pull the unused dough away from the cut-out shapes, and transfer the cookie dough circles onto the prepared baking sheets. Gather the unused dough, squish it into a ball between your palms, and roll it out between the sheets of plastic wrap again. Continue to cut out circles until all of the dough has been used.

Step 5

Bake the cookies at 350°F for 13-16 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Step 6

Line two large baking sheets with wax paper. Melt the chocolate in a small bowl. (This size is perfect! I also highly recommend keeping the melted chocolate warm while dipping – see Notes!) Carefully dip each cooled cookie in the melted chocolate using two forks, and let the excess drip off. Place onto the prepared baking sheets. Let the chocolate harden completely before serving or storing.