INGREDIENTS
190 g
Canteen blend (1½ cups) (see notes)
150 g
granulated sugar (3/4 cup)
50 g
unsweetened cocoa, sifted (scant ½ cup)
1 tsp
baking soda
1/2 tsp
baking powder
1/4 tsp
kosher salt
115 g
chilled unsalted butter, cubed (8 tablespoons)
14 g
Spectrum solid shortening (1 tablespoon)
1
extra large egg, beaten
1 1/2 tsp
good quality peppermint extract
1/2 tsp
vanilla extract
680 g
semisweet chocolate (chips) (4 cups)
1 tsp
good quality peppermint extract