Thin Mint Cookies

Thin Mint Cookies



Here's a richer, home-style version of the Girl Scout cookie-sale favorite. Using best quality chocolate in the glaze elevates the cookies even higher. Make sure you use peppermint extract, not spearmint, or else your cookies will taste like chewing gum.
RECIPE INGREDIENTS
1 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon peppermint extract
7 ounces bittersweet chocolate, finely chopped
1 teaspoon vegetable oil

DIRECTIONS
Sift together the flour, cocoa powder, baking powder, and salt in a medium-size mixing bowl.

Combine the butter and sugar in a large mixing bowl and, with an electric mixer, beat on medium-high speed until fluffy, 2 to 3 minutes. Add the egg and the extracts and beat until smooth. Stir in the flour mixture until just incorporated.

Divide the dough into 2 equal portions. Turn 1 portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 10 inches long and 1 1/2 inches in diameter. Wrap the dough in plastic wrap and refrigerate it for at least 2 hours or up to 24 hours. Repeat with the remaining dough. (Dough logs may be wrapped tightly in plastic and frozen for up to 1 month. Slice and bake directly from the freezer.)

Preheat the oven to 350°F.

Slice the dough into 1/3-inch-thick rounds, rotating the dough often so it doesn’t become flattened as you cut. Place the cookies on ungreased baking sheets at least 2 inches apart. Bake until they are firm around the edges but still soft on top, 13 to 15 minutes (a minute or two longer for frozen dough). Let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely.

Put 1 inch of water in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate and vegetable oil in the top of the double boiler or in a stainless-steel bowl big enough to rest on top of the saucepan, making sure that the water doesn’t touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted. Remove from the heat and whisk until completely smooth.

Line 2 baking sheets with parchment paper or aluminum foil. Use a small offset spatula to spread a thin layer of the chocolate glaze over the top of each cookie. Place the cookies, chocolate side up, on the baking sheets and refrigerate until the glaze is firm, about 15 minutes. Thin Mints will keep at room temperature in an airtight container for 4 to 5 days.