Homemade Thin Mints

• Vegetarian

• Refrigerated

  • 1 Egg, large
  • 1 Egg yolk, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 lbs Chocolate
  • 1/2 cup Cocoa powder, unsweetened
  • 3/4 cup Granulated sugar
  • 1 tsp Peppermint extract, pure
  • 1/2 tsp Salt

• Dairy

  • 5 tbsp Butter, unsalted

Found on bakeeatrepeat.ca

Description

Ingredients

• 1 cup (5 ounces, 142g) all-purpose flour
• 1/2 cup (1.6oz, 45g) unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons (2.25oz, 65g) unsalted butter, softened
• 3/4 cup (5.6oz, 160g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon (5mL) pure peppermint extract
• 2 pounds (907g) chocolate, coarsely chopped

Directions

• In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt until well combined and no lumps remain. Set aside.
• In a food processor, stand mixer or with an electric hand mixer, cream the butter and sugar until light and fluffy. Add the egg and egg yolk and mix well. Mix in the peppermint extract. Add the flour mixture in two or three additions, mixing well after each addition.
• Divide the dough into two pieces and shape each into a 1.5 inch round log. Wrap each log in plastic wrap and refrigerate for at least one hour, or until firm.
• Preheat the oven to 325 degrees F. Unwrap the dough, roll it against a flat surface a bit to reshape it, then slice it into 1/4 inch rounds. Lay the rounds on a cookie sheet. Bake for 12-14 minutes, or until dry to the touch. Let the cookies cool.
• In a medium, microwave safe bowl, microwave the chopped chocolate on 50% power for 2-3 minutes, stirring every 30 seconds until the chocolate is almost completely melted. Continue stirring it until it is fully melted. Use a fork to dip the cookies in the chocolate, one at a time, letting the excess chocolate drip off. Lay the cookies on wax paper to set. Drizzle with melted white chocolate if desired.
• Store the cookies in an airtight container in the fridge for up to a week or freezer for up to a month.