Crunchy Chocolate Mint Sandwich Cookies

• Vegetarian

• Condiments

  • 3 drops Peppermint oil

• Baking & Spices

  • 1 1/2 cups All-purpose flour, unbleached
  • 3/4 cup Cocoa powder, unsweetened natural
  • 1 1/8 cup Granulated sugar
  • 1 1/2 cups Melting chocolate
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 14 tbsp Butter, unsalted
  • 3 tbsp Milk

Found on themondaybox.com

Ingredients

• 1 ½ cups unbleached all-purpose flour
• ¾ cup unsweetened natural cocoa powder
• 1 cup plus 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 14 tablespoons unsalted butter, slightly softened and cut into tablespoon chunks
• 3 tablespoons milk
• 1 teaspoon vanilla
• 1 ½ cups melting chocolate, white or dark (I use Chocoley.com Bada Bing Bada Boom Candy and Molding formula)
• 3 drops Peppermint oil (not extract)

Directions

• In a food processor pulse together flour, cocoa, sugar, salt, and baking soda.
• Add the butter and pulse a few times.
• In a small bowl, combine the milk and vanilla. Then add to the processor bowl and run until a dough forms.
• Turn the dough out into a mixing bowl and knead a few times to fully incorporate all of the ingredients.
• On a sheet of wax paper, form the dough into a log about 14” long. Wrap the log in wax paper and refrigerate until firm, about 1 hour.
• When ready to bake: Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
• Slice the dough log into thin slices, 6 slices per inch. The dough should slice easily without crumbling or losing its shape. If the slices crumble, allow the dough to warm slightly. If the dough loses its shape, return it to the refrigerator to firm. Place the dough slices at least 1” apart on the prepared baking sheet.
• Bake for about 7 ½ minutes. The cookies will puff up slightly while baking then deflate after about 6 minutes. They are done 1 ½ minutes after they deflate.
• Immediately after the cookies are removed from the oven, use a ⅞” cookie cutter in the center of half of the cookies. If the cutout does not come out with the cookie cutter, wait until the cookie has cooled to remove it.
• Repeat the baking and making center cut-outs with the second baking sheet.
• When all of the cookies have cooled completely, place the melting chocolate in a bowl and microwave for 1 minute at 50% power. Stir. If the chocolate is not completely melted and smooth, return to the microwave for 10 second intervals. Stir in 3 drops of peppermint oil. (Do not use peppermint extract which would cause the chocolate to seize and become unspreadable.)
• Turn an uncut cookie bottom up. Spread ½ -1 teaspoon of the chocolate onto the cookie, then place a cookie with a cut-out on top of the melted mint chocolate. Repeat with all of the cookies.
• Allow the chocolate to set completely (about 20 minutes) before storing in an airtight container at room temperature for up to 2 weeks.