Chocolate-Mint Wafers (Thin Mints)
OKAY.......everyone sit down and take a deep breath (AAHHH!). Alright now I can tell you that these are absolutely the most delicious cookies in the world. They are so chocolately and so minty and so fabulous. My good friend Martha gave me this recipe and I owe her big time now. These taste divine and a lot like girl scout thin mints........and tell me who doesn't love a thin mint?!.JPG)
Ingredients
Makes 44
1 cup all-purpose flour, spooned and leveled
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
12 ounces semisweet or bittersweet chocolate, chopped
1/4 teaspoon pure peppermint extract
Sprinkles, for decorating (optional)
Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. Set aside.
Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
Form balls of dough (each equal to 1 teaspoon), and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.
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*Make sure you really make them thin. I think I made my balls too big so they didn't get thin enough. They are still so good but I think they would be even better if they were thinner. Wouldn't we all be a little better if we were thinner?
2 comments:
So, these are making me drool. I LOVE mint/chocolate stuff, so I think I should definitely try these, even though they look kinda labor intensive.
Anyway, I was going to ask, did you actually use bittersweet chocolate chopped up (I always substitute cocoa, but don't know if it will work for this?). Also, did you use margarine or butter?
Maybe you'll have to be in charge of making some for the Valentine's party....hmmm, no--that would be sharing with too many people. Hmm, gotta figure out a way that they're just for me. :)
Katrina,
I made these cookies today and think they're yummy, but I don't like the flavor of the mint extract so I used a bag of chopped up Ande's mints that you buy next to the chocolate chips. All you have to do is melt the bag and dip. So yummy!
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