Cookie recipe: Chocolate Mint Wraparounds

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate; let cool to room temperature.

In large bowl, beat butter with sugar until fluffy; beat in egg and peppermint. In separate bowl, whisk together flour, baking soda and salt ; stir into butter mixture in 2 additions, using hands when stiff. Scrape half into separate bowl; stir in melted chocolate. Stir sprinkles into remaining dough and tint green (will be paler when baked).

Between waxed paper, roll out half of the chocolate dough to 12- x 4-inch (30 x 10 cm) rectangle; brush with egg white. Shape half of the green dough into 12-inch (30 cm) log. Place log lengthwise on centre of rectangle. Bring chocolate dough over log to meet; press edges together and roll log to reshape if necessary. Repeat with remaining dough. Wrap and refrigerate until firm, about 1 hour. (Make-ahead: Freeze in airtight container for up to 3 weeks.)

Cut roll into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on prepared pans; freeze until firm, about 15 minutes. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm to the touch and bottom is light gold, about 12 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)