The only thing that promises to get me through this winter is a steaming mug of peppermint mocha.
And sugar. Lots of sugar.
So why not combine the two, with a little extra cocoa, some butter and flour and create it in cookie form?
I figure everything tastes better that way.
Break up the dark chocolate into a heatproof bowl, add the butter and melt gently over a pan of just-boiled water.
When smooth and glossy, transfer into a larger mixing bowl and add the sugar. Whisk until incorporated.
Add the eggs one at a time, followed by the peppermint flavouring, and whisk to mix in gradually.
In a separate bowl sift together the flour and baking powder and add the coffee granules.
Stir lightly and add this dry mix gradually to the chocolate, whisking continuously to ensure all the flour is mixed in and a sticky dough is formed.
Cover and refrigerate for about an hour to allow the dough to solidify slightly and become more easily malleable.
Once removed from the fridge, set the oven to 180 C // 350 F // GM 4.
Break off pieces of dough and roll into balls [mine were about ping-pong ball size!].
Place on a lined baking tray [an inch or two apart] and bake for 13 minutes or until slightly crisped on top but still gooey-centred.