Chocolate Peppermint Sugar Cookies

Set a rack in the center of the oven and preheat to 350ºF (180ºC). Line large baking tray with parchment paper and set aside.
In a medium sized bowl, sift together flour, unsweetened cocoa powder, baking soda, cream of tartar and salt and set aside.
1 ¾ Cups (210g) All-Purpose Flour
½ Cup (42g) Unsweetened Cocoa Powder
¾ Teaspoon Baking Soda
¼ Teaspoon Cream of Tartar
½ Teaspoon Salt
Add room temperature butter, brown sugar, white sugar, vanilla and peppermint extract into a large mixing bowl. With a hand or stand mixer fitted with a paddle attachment, whisk on medium speed until light and fluffy. About 2 to 3 minutes. Add egg and yolk and mix for an additional minute.
½ Cup + 5 Tablespoons (183g) Unsalted Butter
¾ Cup (150g) Brown Sugar
½ Cup (100g) White Sugar + more for rolling
1 ½ Teaspoons Peppermint Extract
1 Teaspoon Vanilla Paste or Extract
1 Large Egg + 1 Yolk
In two additions, sift in the dry ingredients and mix just until combined. Do not overmix!
Portion out your cookies using a small cookie scoop (#40 = 1 ½ Tbsps). The cookie dough balls were about 35 to 36 grams. At this point you can bake the cookies right away or refrigerate for up to 3 days.
Roll the dough balls in granulated white sugar and bake them at least 2 inches apart for 8 to 9 minutes.
Let cool on cookie sheet for a minute and then transfer to a wire rack. Immediately, press the peppermint bark squares on top of each cookie and cool for 10 minutes before serving. Enjoy!