Mix the flour, cocoa powder and salt together in a separate bowl and set aside.

In a large bowl or stand mixer, beat the butter on high speed for about one minute.

Add the granulated and brown sugar and beat until creamed, about two minutes.

Add the egg, vanilla extract, and peppermint extract. Beat on high until combined and dough is smooth.

Add the flour/cocoa mixture and mix on low speed until everything is combined. The dough will be soft and a little sticky.

Sprinkle a large cutting board with flour and turn the dough out onto the cutting board. Divide the dough in half, and roll each half into a log about 2 inches thick and 8-10 inches long.

Wrap each log in plastic wrap and chill in the refrigerator for at least four hours. Overnight is best.

When ready to bake, preheat your oven to 350 degrees F. Remove logs from the refrigerator and slice cookies about 1/2-inch thick.

Place cookies on parchment or silicone-lined cookie sheets 1-2 inches apart.

Bake 12-13 minutes. Let cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

Once cookies are cool, melt your 1/2 cup of chocolate and dip each cookie half way into the chocolate. Place cookies on parchment paper and allow chocolate to set, 30 minutes to an hour.