This is a cookie that wants to be a peppermint patty. Ok, not quite because it has a crunch factor. But peppermint and chocolate have both been represented; then there is a crispy cookie involved. I hope you like it.

1 stick butter
1/3 cup sugar
1 tablespoon basil, minced
1 tablespoon mint, diced
1 teaspoon vanilla
1 teaspoon mint extract
3/4 teaspoon baking powder
1 egg
1 1/2 cup flour

1/2 cup dark chocolate chips

Preheat oven to 375.

In bowl 1 cream butter and sugar for 3 minutes.

Add vanilla and mint extract and beat.

Add egg and beat.

In bowl 2 add flour, baking powder and salt and whisk.

Add bowl 2 into bowl 1 in three installments and mix.

Add basil and mint and mix.

Refrigerate dough for 30 minutes.

Place scoops of dough on parchment-lined baking sheet 2 inches apart.

Bake for 9-11 minutes.

Let cool.

Melt chocolate in microwave safe bowl in 25 second bursts.

Dip bottom of cookie in melted chocolate and place on a parchment sheet. Top cookie with a drizzle.

Place in refrigerator for 30 minutes.

Serve.