About the Recipe
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Ingredients
315g flour
75g unsweetened cocoa powder
4g tsp baking powder
225g butter, at room temperature
1 cup sugar
1 large egg, at room temperature
1 tsp vanilla extract
1/2 tsp pure peppermint extract coating
400g semisweet chocolate
1/2 tsp pure peppermint extract
Preparation
Whi sk together flour, cocoa powder, baking powder, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy . Add egg, vanilla, and peppermint extract, beating to combine. Reduce speed to low and graduall y add flour mixture; beat jus t until incorporated and dough comes together in large pieces . Di v ide dough in half and scrape out each half onto a piece of plas tic wrap; shape into a di sk and wrap well. Chill dough in the refrigerator for 30 minutes . Preheat oven to 350°F and line two baking sheet s with parchment paper. Work with one section of dough at a time, and roll out dough to jus t shy of 1/4-inch thick on a lightl y floured board. Use a floured 2-inch round cutter to cut out circles . Gather scraps to re-roll once, punching out 20 circles per di sk. Place circles on baking sheet s . Bake, rotating pans halfway through, for 9 to 10 minutes , until tops and edges are set. Cool for 10 minutes on baking sheet s , then trans fer to a wire rack to cool completel y . Place chopped chocolate in a double boiler or in a heat-proof bowl over a saucepan of gentl y s immering water. Slowl y melt the chocolate, s tirring occas ionall y until glos s y and smooth. Reduce heat to low so that coating will retain it s cons i s tency , and s tir in peppermint extract. L ine two baking sheet s with parchment paper. Drop cookies (one at a time) into melted chocolate to completel y coat. Use a fork to lift the cookies out of the chocolate, tapping the fork gentl y agains t the s ide of the bowl to allow exces s chocolate to drain off. Place dipped cookies on prepared baking sheet s and chill in the refrigerator for 30 minutes to set chocolate. Store thin mint cookies in an airtight container in the refrigerator, or freeze up to two months