Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and baking soda in a small bowl, stirring well with a whisk.
Combine the brown sugar and next 5 ingredients (brown sugar through peppermint extract) in a medium bowl; beat with a mixer at high speed for 2 minutes. Beat in the egg white. Add flour mixture; beat at low speed until well-blended.
Coat your hands lightly with cooking spray. Shape the dough into a 6-inch log. Wrap log in plastic wrap; freeze 1 hour or until firm.
Preheat oven to 350°.
Cut the log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets lightly coated with cooking spray. Bake at 350° for 10 minutes. Remove from pans; cool on wire racks.
We LOVE this cookie recipe. We make them year-round, and for cookie exchanges during the holiday season we top them with Andes peppermint crumbles (NOT the same as crushed peppermint candies, but more of a chocolate chip/crumble). Just add a teaspoon or so to each cookie while still hot on the baking sheet. Do not spread. The crumbles will melt a little then harden and stick to the cookie once cooled. So cute and festive. And TASTY.
Great recipe if you are a girl scout thin mints lover! To cut down on more cals, i used splenda granulated instead of the white sugar. (still kept the brown sugar the same) Be sure to take them right out at 10 minutes for moistness. They looked undercooked at the time, but not so!
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