I feel so bad I have no idea where i found this recipe but I love thin mints soooooo much and we raced through two boxes when girlscout cookies first hit the market and as much as I love them I really do not like buying sweets anymore I much rather make them.  I know this drives Vin nuts sometimes but I like to know what is in them and we more or less had all the ingredients all I had to pick up was bread flour and some more chocolate chips.  I am still not sure on this whole flour thing but I am just going to hope for the best

Thin Mints

Chocolate Cookies:

8 ounces butter, room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup cocoa powder

3/4 teaspoon salt

1 1/4 cups  flour

Chocoalte Peppermint Coating:

12 oz  semi-sweet chocolate chips

natural peppermint oil to taste

Preheat your oven to 350. Racks in the middle zone.
Make the cookie dough: In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and cream some more, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract and then the salt and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, sort of like a thick frosting. Add the whole wheat pastry flour and mix just until the batter is no longer dusty looking, it might still be a bit crumbly, and that’s o.k. You don’t want to over mix and end up with tough cookies.
Turn the dough out onto a counter, gather it into a ball, and kneed it just once or twice to bring it together into once nice, smooth mass. Place the ball of dough into a large plastic bag and flatten it into a disk roughly 3/4-inch thick. Place the dough in the freezer for 20 minutes to chill.
note please do not eat to much of this.  it was way to good and maybe me totally skip lunch and unable to eat more then a crumb of them later one.  it was so yummy and i got very carried away.
Rollout and bake: Remove the dough from the freezer and roll it out really thin, remember how thin Thin Mints are? That’s how thin you need your dough, about 1/8-inch. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way. Stamp out cookies using a 1 1/2-inch cutter (this time I used one with a fluted edge, I’ve done hearts and other shapes in the past). Place cookies on a parchment-lined baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a baking rack if you’ve got one
note we do not own any cookie cutters because it has been decided that neither of us prefer cookies that you can make with a cookie cutter so tada stand in cookie cutter, juice glass! not the best but it worked enough.
Make the peppermint coating:
While the cookies are in the oven you can get the coating ready. I use a makeshift double boiler to melt chocolate (a metal pan over a saucepan of gently simmering water), but I know many people who swear by melting chocolate in the microwave. Slowly melt the chocolate, stirring occasionally until it is glossy and smooth. Stir in the peppermint extract. If you think the chocolate needs a bit more peppermint kick, add more extract a drop or two at a time – but don’t go overboard.
make shift double boiler works awesome.  just make sure you have a hot mitt so you can hold the bowl.All baked!  So at this point I am not sure if I did not copy the rest but how do i coat them!
the ones on the far right i tried dipping into the chocolate resulted in crumbs.  i resorted to spooning chocolate on top of them.  Either way super yum.so the real reason for making these is we made peppermint thin mint ice cream so that is what is going on today along with a challah! i do not know why I have weeks where i need to do all this baking, not enough work i guess.  So the tin foiled is the cookies to eat and the tupperwear is the cookies for icecream!!!
thanks everyone that has been stopping by and leaving comments its super cool and totally make my day!
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