1 box chocolate cake mix (for Gluten-Free use Gluten Free Chocolate Cake Mix)
1/2 cup cake flour (for Gluten-Free use Gluten Free all-purpose baking mix flour)
5 tablespoons water
3 tablespoons refined coconut oil, melted (can be substituted with shortening)
non-stick cooking spray
3 (12 ounce) bags semi-sweet chocolate chips
1 teaspoon peppermint extract
5 tablespoons refined coconut oil (can be substituted with shortening)
Pre-heat oven to 375 degrees F.
In a large bowl, combine the cookie ingredients.
Using a large sheet of parchment paper, shape the dough into a large log (1 1/2 inches in diameter)
Roll up the log with parchment paper and freeze for at least 3 hours.
Spray baking sheet, lightly, with non-stick cooking spray
Cut 1/4 inch thick rounds from the logs and place on a baking sheet (cookies do not spread, so you can put them as close together as you want)
Bake for 13-15 minutes.
Cool cookies completely (about 30 minutes) before dipping in the chocolate coating.
Combine chocolate coating ingredients in a microwave safe bowl and heat for 1 minute. Remove bowl from microwave and stir ingredients. Place bowl back in the microwave and heat for an additional minute. Remove from microwave and stir the ingredients until chocolate is smooth and lump-less.
Using a fork, dip each cookie into the chocolate and let the excess chocolate run off.
Place cookies on a parchment lined baking sheet (or plate) and free for at least an hour *until chocolate is firm)