Another Girl Scout cookie replicated in the kitchen of Baking Bites. Just in case you missed yesterday's post, it was Peanut Butter Patties. Thin Mints aren't a favorite of mine, but I know they are very popular. It's Jake's favorite out of the cookies, so I wanted to make some. I was a little disappointed in the lack of peppermint flavor — there just wasn't enough. I added more peppermint extract to the recipe below. Overall a good chocolate cookie.
adapted from Baking Bites
INGREDIENTS
INGREDIENTS
1/4 cup cornstarch
6 tbsp. unsweetened cocoa powder, sifted
1/2 tsp. salt
1 cup white sugar
1/2 cup unsalted butter, room temperature
1/3 cup milk
1/2 tsp vanilla extract
1 1/2 tsp. peppermint extract
10 oz. dark or semisweet chocolate
DIRECTIONS
In a small bowl, whisk together flour, cornstarch, sifted cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375 F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread much, so you can place them close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.
Makes 3 1/2 dozen cookies.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet.
Before baking
After baking
love love love that tray you have them on!
Thanks! Target purchase last year. :o)
Yum, Amy! Thin Mints are my favorite GS cookie. These are on my to-make list....