I recently got a job working for the Girl Scouts, and I thought it would be fun/a challenge to try and imitate these nostalgic wonders. It was a trial and error process, but I have come up with a fierce competitor for that minty morsel that we call "thin mints." I remember trying to make something similar when I was in high school (which I failed miserably at doing) that consisted of minted-Ritz crackers dipped in chocolate; this was so far from being anything like these.Tips:
** Temper the chocolate** - this is the most important tip for getting these to turn out well. By tempering the chocolate, you get a chocolate coating that won't melt in your hands. Tempering is easy, so don't let it scare you; it basically means melting 2/3 of the chocolate, removing it from heat, and then stirring in the rest of the solid pieces until they melt. Tempering allows for some of the sugars and fats in chocolate to gain structure back after being melted.Use the spirits - Peppermint spirits are a combination of essential peppermint oil and peppermint leaf extract, so it is potent and a lot less expensive than peppermint oil. I found it in by the medication, because it is often added to beverages to aid in digestion.
Oven Temperature: 400 degrees
Prep Time: 20-30 minutes
Bake Time: 8-10 minutes
Servings: 4 1/2 dozen cookies
2 ounces (2 squares) unsweetened baking chocolate
1 cup and 2 Tablespoons cup all-purpose flour, sifted
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 (1/2 stick) cup unsalted butter
1/2 teaspoon peppermint spirits
1/4 teaspoon vanilla extract
1/2 cup granulated sugar
1 large egg
1 - 12 ounce bag of dark chocolate chips
Directions:
1) Move the oven racks so that the cookies sit in the center of the oven. Preheat the oven to 400 degrees.
2) Place the 2 ounces of baking chocolate into a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and stir. Return the bowl to the microwave and heat another 30 seconds. Stir the chocolate until smooth and set aside to cool slightly.
3) Sift together the flour, baking powder, baking soda, and salt, and set aside.
4) In the large bowl of an electric mixer cream the butter and sugar. Add the vanilla and sugar, and beat to mix well.
5) Add the melted chocolate, and beat until incorporated. Add in the egg, and beat to mix well.
6) Slowly stir in the sifted dry ingredients, scraping the bowl with a rubber spatula, and mixing only until incorporated.
7) Line cookie sheets with parchment paper.
8) On a lightly floured surface, with a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (quite thin).
9) Use any size round cookie cutter that you like (a cutter 1" in diameter makes the most similar size to the original) to cut out the cookies. Leftover pieces of the dough should be pressed together and rerolled.
10) Place the cookies 1/2" apart on the cookie sheet. (It might be necessary to transfer the cookies from the counter to the pan with a spatula. Bake for 7-8 minutes or until the cookies feel almost firm to the touch DO NOT ALLOW THEM TO BURN.
11) Transfer the cookies to racks to cool while you prepare the chocolate. Keep the parchment paper to put the dipped cookies onto.
12) Add 2/3 (about 1-1/2 cups) of the dark chocolate pieces to a double boiler or a glass bowl over simmering water and melt slowly until smooth. Remove the chocolate from the heat and stir in the remaining chocolate pieces until the chocolate is smooth.
13) Using a fork or serving fork, dip each of the cookies in the chocolate; turning to coat the cookie entirely. Shake off the excess chocolate and transfer to the reserved parchment paper. Repeat to cover all of the cookies.
14) Allow the dipped cookies to cool at room temperature for 1-2 hours or in the refrigerator for 15-20 minutes.
15) Remove the cookies from the parchment and store in an airtight container.
2) Place the 2 ounces of baking chocolate into a microwave safe bowl and microwave on high for 30 seconds. Remove from the microwave and stir. Return the bowl to the microwave and heat another 30 seconds. Stir the chocolate until smooth and set aside to cool slightly.
3) Sift together the flour, baking powder, baking soda, and salt, and set aside.
4) In the large bowl of an electric mixer cream the butter and sugar. Add the vanilla and sugar, and beat to mix well.
5) Add the melted chocolate, and beat until incorporated. Add in the egg, and beat to mix well.
6) Slowly stir in the sifted dry ingredients, scraping the bowl with a rubber spatula, and mixing only until incorporated.
7) Line cookie sheets with parchment paper.
8) On a lightly floured surface, with a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (quite thin).
9) Use any size round cookie cutter that you like (a cutter 1" in diameter makes the most similar size to the original) to cut out the cookies. Leftover pieces of the dough should be pressed together and rerolled.
10) Place the cookies 1/2" apart on the cookie sheet. (It might be necessary to transfer the cookies from the counter to the pan with a spatula. Bake for 7-8 minutes or until the cookies feel almost firm to the touch DO NOT ALLOW THEM TO BURN.
11) Transfer the cookies to racks to cool while you prepare the chocolate. Keep the parchment paper to put the dipped cookies onto.
12) Add 2/3 (about 1-1/2 cups) of the dark chocolate pieces to a double boiler or a glass bowl over simmering water and melt slowly until smooth. Remove the chocolate from the heat and stir in the remaining chocolate pieces until the chocolate is smooth.
13) Using a fork or serving fork, dip each of the cookies in the chocolate; turning to coat the cookie entirely. Shake off the excess chocolate and transfer to the reserved parchment paper. Repeat to cover all of the cookies.
14) Allow the dipped cookies to cool at room temperature for 1-2 hours or in the refrigerator for 15-20 minutes.
15) Remove the cookies from the parchment and store in an airtight container.
No comments:
Post a Comment