I was never a girl scout, but oh how I wanted to be one. Remember when boxes of cookies were only $2? Now they are a whopping $4, but I always end up shelling out the cash, particularly when confronted with an excited group of green beret-wearing young entrepreneurs.
But when I stumbled upon this recipe online, I had to try it. Dense, crispy, buttery chocolate cookies dipped in a minty chocolate coating? Yes, please. Though the process was a half-day long endeavor, it was well worth it. Excuse the bad chocolate dipping job - they taste great just the same.
For the cookies:
- 1 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ¾ teaspoon salt
- 1 ½ cups all purpose flour
For the mint chocolate coating:
- 12 ounces semi-sweet baking chocolate
- 2 tsps peppermint extract (Make sure you get peppermint, not spearmint)
First, preheat oven to 350 degrees. Then, cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter (or in my case, a small tasting glass from the Harpoon Brewery).
Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack.
While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in the peppermint extract.
Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. (I didn't do this, I just left them out overnight since it was cold enough to do so).