Chocolate Peppermint Cookies

After seeing a recipe for Peppermint Bark Chocolate Cookies, and eyeballing the LOADS of peppermint bark in my kitchen leftover from Christmas indulgences, I knew what had to be done.
I'll keep some of these in the freezer to see how they bake after being frozen, and bake the rest today and deliver them to two darling families that I know will love them.  Temptation gone, creative urges sated, and friends made happy.  Win-win-win.

1 cup of butter
3/4 cup of brown sugar
3/4 cup of white granulated sugar
1 large egg
1 teaspoon of vanilla extract
1/2 teaspoon of peppermint extract
1 3/4 cups of all-purpose flour
3/4 cup of unsweetened cocoa powder\
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
Pinch of salt
1+ cup of peppermint bark, broken into little chip size pieces

  

Preheat the oven to 350°F.

Cream the butter and sugars together on medium speed until well incorporated and light in color.  Add the egg and the extracts until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.
Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture cup by cup at medium speed, stopping once all of it is incorporated (do not overmix).  This batter is very dry - do not be alarmed.  It'll form into balls nicely.
Fold in the peppermint bark chips.
Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for 10-12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Makes 2 1/2 - 3 dozen cookies.

While these were okay, I think I'd prefer to find a better chocolate cookie recipe and alter that, or stick to my beloved peppermint brownies. I found these cookies to be a little greasy and not as chewy as I'd hoped.