chocolate, cookie, dessert, Girl Scout, mint, peppermint, thin mint
Homemade Thin Mint CookiesSunday, December 22, 2013
Recipe adopted from Mel's Kitchen Cafe.
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
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).