Thin Mints
Course:
Dessert
Ingredients
Cookies
- 260 grams Plain Flour
- 42 grams Cocoa Powder
- 1⁄2 teaspoons Salt
- 226 grams Butter (softened)
- 113 grams Sugar
- 1 Egg (white only)
- 1 teaspoon Vanilla Extract
- 11⁄2 teaspoon Peppermint Extract
Coating
- 339 grams Dark Chocolate (dark, roughly chopped)
- 1⁄2 teaspoons Vegetable Oil
- 1 teaspoon Peppermint Extract
Steps
Make the dough
- In a medium bowl, combine the flour, cocoa powder, and salt. Stir with a whisk; set aside.
- In a separate, larger bowl, mix the butter and sugar together until smooth and creamy.
- Then beat in the egg white, followed by the vanilla and peppermint extract. The dough may appear curdled, this is normal.
- Gradually add the flour in 3 additions, beating just until incorporated after each one. Scrape down the sides of the bowl as needed.
- Divide the dough in half. Working with one half at a time. Place the dough between two pieces of parchment paper and roll it to a ¼ inch thickness.
- Leaving the dough in between the parchment paper, transfer it to a baking sheet. It’s okay to stack the slabs of rolled dough. Refrigerate for at least 3 hours or freeze it for 1 hour.
Bake the cookies
- Preheat the oven to 175°C conventional.
- Line 2 baking sheets with parchment paper.
- Working with one sheet of dough at a time, remove the top layer of parchment paper and cut circles with a 2-inch cookie cutter.
- Place the cookies on the prepared baking sheets about 1 and ½ inches apart.
- Bake for 18 minutes, until the cookies feel firm to the touch. You may bake 2 batches at once if you alternate which is on top/bottom shelf halfway through cooking.
- Gather the scraps of dough, reroll and chill to continue cutting and baking.
- Allow cookies to cool on the baking sheet for 5 minutes, before transferring to a wire rack to cool completely.
Make the coating
- Combine the chocolate, oil, and extract in a medium heatproof bowl set over a pot of barely simmering water. Stir continuously until melted and smooth.
- Using a fork, dip each cookie into the melted chocolate, turning to coat and tapping off any excess.
- Place cookies onto a parchment-lined baking sheet and refrigerate the cookies until set, about 10 minutes.
- Cookies are best when served cold.
Source: https://www.bakedbyanintrovert.com/homemade-thin-mints/#recipe