Monday, March 18, 2013

Thin Mint Cookies & Chocolate Chocolate Chip Cookies

I'm still trying out receipes from the Back in the Day Cookbook.  I made these cookies for my husband because he loves thin mints.  He said they were good but they were a lot of work and I'm not sure I'd make again.  He really didn't seem to rave about them.

Chocolate Mint Cookies

Makes 24 sandwich cookies

23/4 cup flour
11/4 cup Dutch-process unsweetened cocoa powder
1/2 teaspoon fine sea salt
1 cup unsalted butter, at room temperature
1 tablespoon vanilla extract
2 cups powdered sugar
1/2 cup packed brown sugar
2 eggs

Cream filling:
1/2 cup unsalted butter, room temperature
1 teaspoon peppermint extract
3 cups powdered sugar
Chocolate coating:
13/4 cups semisweet chocolate chips
1/2 cup unsalted butter

1. Line two baking sheets with parchment paper. Sift together flour, cocoa powder and salt.

2. Using an electric mixer, cream butter, vanilla and sugars until light and fluffy, 3 minutes. Reduce speed to low; add eggs, one at a time, beating until combined. Add flour mixture in thirds, beating until just combined and scraping down sides as necessary.

3. Divide dough and place half on each cookie sheet. Cover with plastic wrap or parchment. Roll out dough to 1/4-inch thickness. Wrap in plastic wrap and chill 30 minutes.

4. Preheat oven to 350 degrees. Transfer dough and parchment to counter. Cut out cookies with a 2- to 3-inch (or smaller) round cookie cutter.

5. Line baking sheets with fresh parchment; place cookies 1 inch apart. Chill for 15 minutes, then bake until
the aroma fills the kitchen, 8 to 10 minutes. Let cool for 2 minutes before transferring cookies to a wire rack to cool completely.

6. Filling: Using an electric mixer, cream the butter and peppermint. Gradually add powdered sugar, mixing until light and fluffy. Place a dollop of filling on bottom of one cookie and top with another cookie. Repeat with remaining cookies.

7. Coating: Using a double boiler over gently simmering water, stir chocolate chips and butter until melted. Remove bowl from heat. Set a wire rack on a baking sheet. Using two forks, quickly dip each cookie into warm chocolate, turning to coat, then place on rack. Let cookies stand until set. Store in an airtight container for up to 3 days at room temperature

These cookies on the other hand are great.  I can't get the recipe to copy but they were so worth it.  Super easy - just make sure to underbake slightely.  I made them into "mini" cookies.

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