This looks like a good recipe for all you Chocolate mint fans out there!
Jordan
Crispy Mint Chocolate Cookies
2 1/4 c. flour
1/4 c. cornstarch
6 T. unsweetened cocoa powder
1/2 t. salt
1 c. sugar
1/2 cup butter, room temperature
1/3 cup milk
1/2 t. vanilla
a little more than 3/4 t. peppermint extract
1/4 c. cornstarch
6 T. unsweetened cocoa powder
1/2 t. salt
1 c. sugar
1/2 cup butter, room temperature
1/3 cup milk
1/2 t. vanilla
a little more than 3/4 t. peppermint extract
In a small bowl, whisk together the flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together sugar and butter. With the mixer on low speed, gradually add the milk
and extracts. Mixture will look curdled. Gradually add flour mixture until full incorporated.
Shape dough in to two logs, 1 1/2 inches in diameter. Wrap in plastic wrap and freeze at least 1-2 hours, until dough is very firm.
Preheat oven to 375 degrees.
Slice dough in rounds no more than 1/4 inch thick- if they are to thick, the cookies won't be crisp. Place cookies on a parchment lined baking sheet. Place fairly close together, as the cookies don't spread much.
Bake for 13-15 minutes, checking often, as you don't want them to burn ( because they are so thin, this can happen easily if you aren't watching!)
In a large bowl, cream together sugar and butter. With the mixer on low speed, gradually add the milk
and extracts. Mixture will look curdled. Gradually add flour mixture until full incorporated.
Shape dough in to two logs, 1 1/2 inches in diameter. Wrap in plastic wrap and freeze at least 1-2 hours, until dough is very firm.
Preheat oven to 375 degrees.
Slice dough in rounds no more than 1/4 inch thick- if they are to thick, the cookies won't be crisp. Place cookies on a parchment lined baking sheet. Place fairly close together, as the cookies don't spread much.
Bake for 13-15 minutes, checking often, as you don't want them to burn ( because they are so thin, this can happen easily if you aren't watching!)
Now for the coating. Melt 10 oz. of chocolate and 1 stick of butter in a double boiler, or a metal pan placed over a pot of boiling water. Don't get any water in the chocolate, though!
Once everything has melted you can add 1/8-1/4 t. peppermint extract to melted chocolate and butter.
Dip each cookie, turning with a fork or small tongs to coat both sides.
Transfer to parchment or wax paper to harden, at least 30 minutes.
You can decorate them with holiday sprinkles or drizzle red or green colored frosting over them.
Once everything has melted you can add 1/8-1/4 t. peppermint extract to melted chocolate and butter.
Dip each cookie, turning with a fork or small tongs to coat both sides.
Transfer to parchment or wax paper to harden, at least 30 minutes.
You can decorate them with holiday sprinkles or drizzle red or green colored frosting over them.
These taste best when they have been in the freezer for awhile. They are really good with mint or peppermint ice cream!
Samantha H. IL
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