Dark Chocolate Mint Cookies aka Grasshoppers aka Thin Mints - call 'em what you like, these are the cookies I wait for every year when Girl Scouts unpack them in front of every grocery store and wait as lines form for classic favs.
I always knew I could probably google around to find a secret recipe and recreate something similar at home, I just never have.
As we were driving back home to Steamboat from Denver, I happened to pick up The Summit Daily in Silverthorne and behold, my favorite cookie recipe was exposed. I practically felt like a thief as I tore out the page detailing the infamous thin mint recipe.
It was a sign! We had just picked up my first Kitchen Aid Mixer in Denver - I know, I can't believe I've never had one - and this would be the first recipe I'd use it on. Don't worry, there will be plenty of cupcake mixing to come!
It's not quite the Girl Scout Thin Mint I'm used to.. it may actually be even better! I love the fresh mint garnish and after letting them chill in the fridge, they made the perfect evening treat alongside my mint green tea.
And now, my favorite anthem for such an occasion, It's Cookie Time!
Dark Chocolate Cookie
- 1 cup of flour
- 1/4 cup of Dark Chocolate Dutch-processed cocoa powder
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1 stick unsalted butter, room temperature
- 1 1/4 teaspoons of vanilla extract
- 1/2 teaspoon of peppermint extract
Dark Chocolate Glaze
- 3 1/2 ounces dark chocolate bittersweet baking square
- 1/2 teaspoon vegetable oil
- Small to medium sized fresh mint leaves
Combine flour, cocoa and salt in a bowl and set this aside. In another bowl, beat the softened butter at medium-high speed until it's creamy. Slowly add the sugar and beat until
well-blended. Add extracts. Using low speed, add flour mixture and mix only until absorbed uniformly into the dough. Don't overbeat.
Turn the dough out on a silpat or sheet of waxed paper and knead it gently until combined and smooth. Shape it into a round ball and wrap it in plastic wrap. Refrigerate for at least two hours until firm, and up to overnight.
When you're ready to bake the cookies, preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Remove dough from refrigerator gently roll it out with a rolling pin on a
silpat or sheet of waxed paper. Use your favorite shaped cookie cutter to cut through dough and
place shaped onto your lined cookie sheet. Bake only until the edges of the cookies firm up slightly about 9-11 minutes. Take them out while they are still soft or they will get tough and hard.
Cool for a couple minutes on the cookie sheet, and then carefully move them to a rack to cool
Glaze the cookies: Chop the chocolate into small pieces, place them in a small microwave safe bowl and microwave on a low setting for a minute or so, until almost fully melted. Remove from oven, add the half teaspoon of vegetable oil and stir until smooth and shiny. Hold each cookie upside down, carefully dip the top into the chocolate, shake it gently to remove excess chocolate, and place, right-side up, on lined with waxed or parchment paper. Gently place a mint leaf in the center of the cookie. Let the chocolate set; place the cookie sheet in the refrigerator if you prefer them chilled. Cookies will keep for a week if stored airtight in a cool place.