I am really honored and excited to be a part of this group of Bakers and Bloggers to participate in baking a Christmas Cookie Recipe each day for the first twelve days of December. Each one of us will choose from an extravaganza of Bon Appetit Cookies recipes My mission? Choose from all of these great recipes from Bon Appetit and keep up with all of these great bloggers.
The Thin Mint Cookie is the Prom Queen of all the Girl Scout Cookies. So when I saw this recipe in the bank of choices for our 12 Days of Cookies, I knew this was one of the first ones I would make.
Besides my personal feelings about the cookie it brought back a lot of memories of my own experience as a Girl Scout peddling cookies. My best year I sold 200 boxes which got me a trip to Savannah, GA to see the birthplace of Juliet Lowe. It was my first trip away from home and on an Amtrak train. It was amazing....
When making the cookies i noticed that the original picture showed a drizzle of chocolate.
Oh no they didn't....
This cookie deserves to be dunked in chocolate... And dunked in chocolate it was... It strikes an amazing similarity to it's inspiration and if you like showing up a Girl Scout then this is the recipe for you.
Chocolate Mint Cookies
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
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.)
Don't forget the other great Cookie Bakers that are part of our Extravaganza!
Andrea of Andrea's Recipes (honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dog
RJ of Flamingo Musings
Sandy of At the Baker's Bench
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