Dark Chocolate Cookies

1. Preheat oven to 350º F.
2. In a large bowl whisk together the flour, cocoa, baking soda, and salt.
3. Blend together the butter, sugar, and melted chocolate on medium speed until combined.
4. Add in the eggs, one at a time, and vanilla extract and continue to mix.
5. With the mixer on low, add in the flour mixture and mix just until combined, scraping down the sides of the bowl as needed.
6. Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.
7. Bake the cookies for about 10-11 minutes until the edges are firm. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.

Ganache

1. Place the chopped chocolate in a heat safe bowl.
2. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
3. Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool and thicken slightly. Once it has, transfer to a piping bag.

Mint Buttercream

1. Cream together the butter and cream cheese on medium-high speed for 2-3 minutes until smooth.
2. With the mixer on low, slowly add in spoonfuls of the powdered sugar, heavy cream, peppermint extract, and a drop of green food coloring.
3. Scrape down the sides of the bowl and mix until light and flu?y. Transfer to a piping bag.

Assembly

1. Once the cookies have cooled pipe mint buttercream over the top. Spread it out evenly.
2. Pipe a smaller circle of ganache on top of that and smooth it out. Repeat with remaining cookies. Enjoy!