Cookies Day 11: Chocolate Mint Cookies

And now for something completely different: a recipe I knew would work.

Discouraged by my utter inability to produce a decent fig swirl, today I chose I recipe that was tried and true, tested with a positive outcome. I also wanted something simple to make without requiring a lot of extra steps. And, most importantly, I wanted something that I knew would taste good. If you like thin mints, and I do, this recipe is for you. Plus, you get to drizzle melted chocolate all over everything, most likely making a mess in the meantime, and who doesn’t like to get messy?

Because these cookies are topped with melted chocolate they must be stored in the refrigerator, but then again I thought thin mins were at their best when they were nice and cold.

When I made this recipe I only had peppermint “flavor” rather than extract, which I think is a little weaker than extract. When I tasted a cookie by itself, sans drizzled chocolate, it didn’t really have the peppermint kick I was looking for. In order to boost the peppermint flavor I added 1/4 of a teaspoon of the flavoring to the chocolate once it was melted.

Chocolate Mint Cookies
(original recipe Bon Appetit January 2002)

Ingredients
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup sugar
1 large egg

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Preparation
Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)

Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)

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