Holiday Baking Series - Chocolate Mint Cookies

Chocolate Mint Cookies

If you like the Girl Scout Thin Mint cookies, you are going to love these!

1 1/2 cups flour
3/4 cup unsweetened cocoa powder (preferably Dutch-Process) - I used King Arthur Double Dutch Processed Dark Chocolate
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup sugar
1 large egg

Whisk flour, cocoa powder, and salt in medium bowl to blend. using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

Divide dough between 2 sheets of plastic wrap. Using plastic wrap as an aid, form dough on each into 2-inch-diameter log. Wrap with plastic wrap and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.) I also like to place on a baking sheet before putting in fridge.

Position rack in center and 1 rack in third top of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. (I could get them nice and round, but as soon as I sliced though it flattened on the bottom every time.) Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to the touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. (A few minutes and it happened for me.) Sip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets un til chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)

Yield: Makes about 3 1/2 dozen