When I was growing up there were only two kinds of Girl Scout Cookies I really liked, the Peanut Butter Sandwich cookies and the Thin Mints. I could still eat a box of the peanut butter ones at a single go, but over time I've grown away from the Thin Mints, in fact, if I'm to be totally honest here I'm not a big fan of many combinations of mint and chocolate.
I know….I'm a weirdo.
I love chocolate with orange, raspberry, cherry, and even chili, but mint….not so much. For me, most chocolate-mint marriages are WAY too heavy on the mint with the chocolate getting marginalized in the equation. Mint can be such a strong and bracing flavor that it can easily overwhelm the delicate taste of chocolate, and I find it a rare choc-mint treat that can get the ratio right for my tastes like this cookie does.
I don't like my chocolate being slapped around, and mint can be such a bad girl that way. Whereas Thin Mints taste like a mint cookie teased by a little chocolate, the handsome cookie you see above turns the tables and gives that flirt mint just a kiss on the cheek. Of course, if you're not a weirdo like me and prefer more mint in the mix then by all means add some more extract, if not just keep the recipe as-is and enjoy!
Cheers – Steve
- 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.)