Chocolate Mint Cookies

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Makes 120 cookies. Recipe is by Cynthia Nobles. If you’re a fan of Girl Scout Thin Mints, you’ll love these!

 

3 1/2 cups cake flour

1/2 cup cocoa powder

2 tsp. baking soda

1 tsp. iodized salt

2 cups sugar

1 stick unsalted butter, softened

1 large egg

3 tbls. water

30 oz. semi-sweet chocolate chips

5 tbls. vegetable shortening

3/4 tsp. peppermint extract

 

1. Sift together flour, cocoa powder, baking soda and salt and set aside.

2. In a mixing bowl, beat sugar and butter on medium-high speed until light and fluffy, about 4 minutes. Beat in egg. On low speed, blend in flour mixture and water. Form into a ball, wrap in plastic, and chill 1/2 hour.

3. Preheat oven to 350F. Working with half of dough at a time, between two sheets of wax paper, roll dough 1/4-inch thick. Cut out rounds with a 1 1/2-inch round cookie cutter. Re-roll scraps and cut more cookies.

4. Place 1/2 inch apart on an ungreased cookie sheet. Bake 10 minutes. Remove from oven and cool on cookie sheet 1 minute. Cool completely on a rack.

5. Make mint coating by melting chocolate chips and shortening in a double boiler or in the microwave. When completely melted, stir in peppermint extract.

6. Using a fork, dip each cooled cookie in mint coating. Shake off excess coating, place on parchment paper and refrigerate until firm.