Thursday, July 29, 2010

Homemade Thin Mint Cookies


Today, I went lingerie shopping. (Lingerie, skivies, unmentionables...which I am now mentioning). Control your heart rate, it's not as R rated as it sounds. I was on a mission and searching for a decent bra. A beige colored one with extra padding. False advertising? You bet! I found one at that store. You know the one that packs your skivies in pink striped colored bags with unnecessary pink tissue paper saturated with fragrance. It seems to grab the attention of all the males in the mall who think you may have something naughty in there to transform you into a VS Angel. Wouldn't that be nice?

You know what else would be nice? You and me baking and eating chocolate covered chocolate mint cookies. Will I be doing it in my comfy boring bra? Heck yes! Care for some cookies? This is why we're friends :)



Chocolate-Covered Chocolate-Mint Cookies
From Desserts by the Yard
 By Sherry Yard
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 cups sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 6 ounces (1 1/2 sticks) cold unsalted butter , cut into 1/2-inch pieces
  • 2 large egg yolks
  • 1 1/2 tsp. peppermint oil
  • 1/4 tsp. vanilla extract
  • 1 1/2 pounds bittersweet chocolate 
Place the flour, cocoa, sugar, baking powder, baking soda, and salt in a food processor fitted with the steel blade and pulse a few times to combine the ingredients. Add the butter and pulse to cut the butter into the dry ingredients. Add the egg yolks, peppermint oil, and vanilla and pulse until a dough forms on the blades of the food processor.

Remove the dough from the food processor and shape into a 2-inch-thick log. Wrap in plastic wrap or parchment paper and refrigerate for at least 2 hours, or overnight.

Place racks in the middle and lower third of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.

Remove the dough from the refrigerator. Cut into 1/4-inch-thick disks and arrange 1/2 inch apart on the baking sheets. Bake for 10 minutes. Switch the baking sheets from top to bottom and rotate from front to back and continue to bake for another 3 to 4 minutes, until the cookies are light brown. Remove from the oven and allow to cool on racks. Make sure to let the baking sheets cool between batches. Do not handle the cookies until they are cool, or they'll break; they're very delicate.


Melt and temper the bittersweet chocolate. Keep the chocolate warm while you dip the cookies. Place a sheet pan upside down on your work surface, next to the melted chocolate. Cover with parchment paper. Dip the cookies one by one in the chocolate, using a fork to turn them over and then lift them out of the chocolate. It helps to tilt the bowl forward by leaning it on a folded kitchen towel.


Set the dipped cookies on the parchment, beginning at the far end so you don't drip chocolate on other cookies when you set them down. 


 Allow to cool completely, then store in an airtight container.


I like to store mine in my belly.



31 comments:

  1. Looks delicious! Very beautiful photo! Congrats on making it on TasteSpotting...

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  2. Wow, I'd always loved thin mints but always dreaded how expensive they were(girl scouts!). Thanks for sharing, can't wait to try it out! =D

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  3. Yum, a reminder of after 8's. Fabulous, thanks for sharing.

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  4. OMG!!!!
    they look amazing!!!!!!!!!

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  5. These look so good...better than the original!

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  6. Thanks everyone! VCOW, I know what you mean. Those girl scouts can get pushy too :D

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  7. You are too funny!

    I'd like to store these in my belly, too. I love chocolate mint cookies. I think it's so cool that you made these. I usually wait for the Girl Scouts to come around. I bet these are way better!

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  8. Jean, I just couldn't wait for the girl scouts anymore! Now I can have them whenever I want :)

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  9. These look way better than any thin mints I've seen before, watch out girl scouts ;-)

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  10. Not that I don't love to support the Girl Scouts, but man, do these look so much better than those mass-produced ones. If you showed up at my door with these, I would buy four dozen. ;)

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  11. Yes, I love to crush thin mints with vanilla bean ice cream, now i can actually do it in the summer! Thanks!

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  12. This is my favorite childhood cookie... only yours look a million times better. Beautiful pictures! I'm glad I stopped by your blog :)

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  13. I love Victoria's Secret and thin mints. Yours look delicious homemade! PS, I have a giveaway on my blog right now that I think you might be interested in! Stop by to check it out :)

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  14. This could be the beginning of a dangerous relationship! Bravo!

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  15. thin mints are my favorite! they're great frozen. this gives me hope since i missed girl scout cookie season this past year.

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  16. Thin mints are my weakness in the cookie department. I could possibly eat a whole sleeve of them by myself. These would be dangerous to have around, but I might not be able to resist making them! Thanks for sharing!

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  17. I've had my eye on this recipe in Desserts by the Yard for so long! Yours look great, maybe I'll use this as my motivation to try them out!

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  18. Wow, that is a beautiful little cookie that you created. Mint and chocolate, mm.

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  19. Delicious! I'm thinking of using the fresh mint from our garden in this recipe.

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  20. love this post!!! my all time fave combo is chocolate and mint!! im so copying this! and for eating them in the boring bra...you go girl!! lol

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  21. Mint is absolutely one of my favourite flavours and these, I can imagine, would be so delicous!

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  22. As a former Girl Scout Leader I can honestly say that these look far better than those in the green box. Definitely a recipe to have on hand! Thanks for the post.

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  23. I made a gluten free version of this and posted it here:http://benevolentkitchen.blogspot.com/2010/08/homemade-gluten-free-thin-mint-cookies.html

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  24. I agree...those bags and tissue paper are overkill. These cookies, on the other hand, are not. Beautiful!

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  25. my husband is a thin mint fiend. must try this!!! thanks!

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  26. I'm all about the comfy/boring bra! I'm also all about the pseudo-girl scout cookies! Awesome!

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  27. Omg, I'm making these as pretty boxed Xmas gifts for family. However many don't disappear into my belly that is...

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  28. -The Thin Mints of my Girl Scout years (1960's) had what was reminiscent of the inside of a Junior Mint between the chocolate coating and the chocolate cookie. Maybe put a couple of squished mints on the cookie before pouring the chocolate over. More time-consuming but likely worth it.

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  29. Can you substitute peppermint extract for the peppermint oil?

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    1. Hi Dianna, I've substituted peppermint extract before and it worked just fine. I did have to add an extra teaspoon though.

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