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Homemade Chocolate Thin Mint Cookies  (Not yet rated)

Very addictive and very minty

Cal: 166 Fat: 9g Carbs: 22g Protein: 2g Fiber: 1g

Original recipe serves 25
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 25)

  • 1 pound chocolate ; semisweet and chopped
  • 1 cup all-purpose flour
  • confectioner's sugar ; for dusting
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1 egg(s)
  • 1 egg yolks
  • 5 tablespoons butter
  • In My Kitchen

  • Directions

    1. Whisk together the salt, cocoa powder, flour, baking soda, baking powder in a medium bowl.
    2. In a separate large bowl, beat together the sugar and butter with an electric mixer on medium speed for about 1 minute or until well combined.
    3. Reduce speed to medium-low and add the first egg, and then the other yolk. Add in the vanilla and peppermind extract.
    4. Add the flour a bit at a time and continue beating until well combined to form a sticky dough.
    5. Dust your hands, the dough, and some parchment paper with confectioner's sugar. Shape the dough into a disk shape on the paper. Wrap in plastic and refrigerate for 30 minutes.
    6. Adjust oven racks to use the upper third and middle positions. Preheat the oven to 350F (177C).  Line two baking sheets with parchment paper.
    7. Lay down some more parchment paper on a work surface and roll out the dough to be about 1/8" thick. Use a 1 1/2" inch round cookie cutter to cut out cookie shapes, and place them on the prepared parchment paper. Reroll the scraps to produce more cookie cut-outs.
    8. Place cutouts in the freezer for 15 minutes.
    9. Bake in the preheated oven for 8 to 15 minutes or until crisp and dry around the edges.
    10. Let cool slightly and transfer to wire racks to cool completely.
    11. Meanwhile, melt 2/3 of the chopped chocolate in a double boiler until it reaches 115F  on a candy thermometer. Stir in the remaining chocolate and allow that to melt, about another 5 minutes.
    12. Remove the pan of melted chocolate from heat and allow to cool to 90F (32C).
    13. Dip each cookie in the chocolate, turning to coat. Place the cookie on some more parchment paper and allow the chocolate to cool and set, about 30 minutes.
    14. Store in an airtight container for up to 1 week, with cookies arranged in layers separated by parchment paper.

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