Absolutely the BEST!
Adapted from "Get Cooking" by Mollie Katzen
(also in "Still Life with Menu Cookbook" by Mollie Katzen)
Makes 3 1/2 to 4 dozen cookies
1.5 cup (3sticksmargarine,plus a little extra for the cookie sheets)
1 cup granulated sugar
1 cup (packed light brown sugar)
1 large egg
2 tsp pure vanilla extract
2 tsp peppermint extract
3 cup all-purpose flour
½ cup unsweetened cocoa
2 tsp baking powder
¼ tsp salt
2 cup semisweet chocolate chips
Cut margarine into 1-inch pieces, and let it stand at room temperature to soften.
Adjust the oven rack to the center position and preheat the oven to 350 degrees F (185 degrees C.)
Use margarine that remains on wrappers to grease 2 cookie sheets.
Pour the granulated sugar, and crumble the brown sugar, into the bowl with the margarine.
Use a handheld electric mixer at high speed (or if you don't have one, use a whisk, with enthusiasm) to beat the butter and sugar together until light and fluffy.
Add the egg and beat well. (Use a rubber spatula to scrape the sides of the bowl a few times during this process.)
Add the vanilla and peppermint extracts, and continue to beat for another minute or two, until everything is well combined.
Add the flour, cocoa powder, baking powder, and salt along with the chocolate chips to the margarine mixture, stirring with the spatula until the dough is thoroughly combined.
Drop the dough by rounded teaspoons onto the prepared cookie sheets, spacing them 2 to 3 inches apart and flattening each mound slightly with the back of a spoon. (You will need to bake these in batches, so just spoon out as many as will comfortably fir on your cookie sheets.)
Bake for 10 to 12 minutes, or until the tops of the cookies are dry and the bottoms are lightly browned.
Let the cookies sit on the cookie sheets for about 5 minutes after you take them out of the oven, and then gently transfer them to a cooling rack using a thin-bladed metal spatula.
Repeat with the remaining dough.