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Homemade Thin Mint Cookies

Sunday, December 22, 2013

Recipe adopted from Mel's Kitchen Cafe.

Without a doubt, Thin Mints are my favorite type of Girl Scout cookie.  Family members know that if it weren't so embarrassing (and just plain wrong), I could easily down a whole box in one sitting.  So when I came across this recipe, you better believe I gave it a try.  They are slightly more time consuming to make compared to your standard cookie, but that's mostly due to the fact that each cookie gets hand dipped in chocolate and has to set.  I ended up making the inner cookie twice as thick as it should have been (due to having only 1/4" dowels rather than 1/8" dowels), but I think they turned out just as fine.  The only other thing I changed from the original recipe is the amount of peppermint extract used.  You could tell that the cookie had a mint flavor and scent, but a little bit more than called for was needed.

INGREDIENTS:

4 3/4 ounces (~1 cup) all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

5 tablespoons unsalted butter, softened
5 1/4 ounces (~3/4 cup) sugar
1 large egg plus 1 large egg yolk
1 teaspoon peppermint extract

2 pounds bittersweet chocolate chips
1/4 cup plus 2 tablespoons shortening

DIRECTIONS:

In a mixing bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt.  In a stand mixer bowl, add the butter and sugar and cream for one minute.  Add the eggs and peppermint and beat until combined.  Gradually add the dry ingredients to the wet and mix until fully combined.

Transfer the dough to a flat surface and shape into two equal disks.  Wrap in plastic wrap and transfer to the refrigerator where it should stay for at least one hour.

When you are ready to shape the cookies, remove one disk from the refrigerator and preheat the oven to 325° F.  On a lightly floured surface, roll the dough to 1/8" thickness.  [Side note:  The easiest way to do this is to use two wooden dowels (with 1/8" diameters) placed on either side of the dough, and to roll out using a rolling pin until the rolling pin finally rests on the two dowels].  Using a 2-inch round cookie cutter (or shot glass), cut out your cookies and transfer to a cookie sheet lined with parchment paper.  Continue this process until all of the dough is used up.  Transfer the cookies to the freezer for 15 minutes before baking.

Bake the cookies for 14 minutes, or until fairly firm to the touch.  Let them rest for 5 minutes, and then transfer to a cooling rack.

Using a double-boiler, melt the chocolate and shortening, stirring often.  Once fully melted, submerge your cookies, several at a time.  Lift each cookie up with a fork, tilt and tap against a second fork to remove any excess chocolate, and transfer to a sheet of wax paper or a silicone liner.  Let the cookies rest until the chocolate has set (use the refrigerator to speed up this process if needed).

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3 comments

  1. one of my favorite girl scout cookies. yum!

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  2. Looks awesome...I might actually be baked out for the year, but next year, this is on the list to try. I love Thin Mints...can you make some Samoas too? ;)

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    Replies
    1. No problem; consider them added to my list :) With these Thin Mints, the Samoas, and my somewhat similar Peanut Butter Cookies (http://www.all-food-considered.com/2013/09/peanut-butter-sandwich-cookies.html), we'll pretty much have all of the Girl Scout classics accounted for.

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