Chocolate Mint Cookies
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
41
Spice
41
Sweetness
45
Sourness
29
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Whisk flour, cocoa powder, and salt in medium bowl to blend
2
Using electric mixer, beat butter in large bowl until smooth
3
Beat in peppermint extract and vanilla extract
4
Beat in sugar in 3 additions
5
Add egg and beat until blended
6
Add dry ingredients and beat just until blended (dough will be sticky)
7
Divide dough between 2 sheets of plastic wrap
8
Using plastic wrap as aid, form dough on each into 2-inch-diameter log
9
Wrap with plastic and refrigerate dough until well chilled, at least 2 hours
10
(Dough can be prepared 1 day ahead
11
Keep refrigerated
12
) Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F
13
Line 2 baking sheets with parchment paper
14
Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs
15
Cut logs crosswise into 1/4-inch-thick rounds
16
Place rounds on prepared baking sheets, spacing 1 inch apart
17
Bake cookies until tops and edges are dry to touch, about 15 minutes
18
Transfer baking sheets with cookies to racks; cool completely
19
Stir chocolate in top of double boiler set over simmering water until melted and smooth
20
Remove from over water
21
Cool melted chocolate until slightly thickened but still pourable, about 10 minutes
22
Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern
23
Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes
24
(Cookies can be made 1 week ahead
25
Refrigerate in airtight container between sheets of parchment paper or waxed paper
26
) Whisk flour, cocoa powder, and salt in medium bowl to blend
27
Using electric mixer, beat butter in large bowl until smooth
28
Beat in peppermint extract and vanilla extract
29
Beat in sugar in 3 additions
30
Add egg and beat until blended
31
Add dry ingredients and beat just until blended (dough will be sticky)
32
Divide dough between 2 sheets of plastic wrap
33
Using plastic wrap as aid, form dough on each into 2-inch-diameter log
34
Wrap with plastic and refrigerate dough until well chilled, at least 2 hours
35
(Dough can be prepared 1 day ahead
36
Keep refrigerated
37
) Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F
38
Line 2 baking sheets with parchment paper
39
Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs
40
Cut logs crosswise into 1/4-inch-thick rounds
41
Place rounds on prepared baking sheets, spacing 1 inch apart
42
Bake cookies until tops and edges are dry to touch, about 15 minutes
43
Transfer baking sheets with cookies to racks; cool completely
44
Stir chocolate in top of double boiler set over simmering water until melted and smooth
45
Remove from over water
46
Cool melted chocolate until slightly thickened but still pourable, about 10 minutes
47
Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern
48
Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes
49
(Cookies can be made 1 week ahead
50
Refrigerate in airtight container between sheets of parchment paper or waxed paper)