Thin Chocolate Mint Wafers2014-08-04
- Servings : 3 dozen
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
These cocoa and mint packed wafers taste like the Girl Scout’s Thin Mints.
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature
- 1 large egg
- 1-1/2 cups all purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 12 drops pure peppermint oil (Lorann f/g essential oil or candy oil works)
- ¾ cup dark chocolate chips (Ghiradelli)
- 2 TB shortening
- 4-5 drops pure peppermint oil
Preheat oven to 350 degrees. Set aside 2 large baking sheets.
Prepare dough by beating together sugar, butter, and egg in the bowl of a stand mixer until fluffy.
Stir in flour, cocoa powder, salt, and baking powder.
Add peppermint oil and stir for 30 seconds to fully incorporate.
Halve the dough, flatten into 3” x 6” rectangles, and wrap separately. Chill for about 30 minutes.
Place one dough rectangle on a silpat or a sheet of parchment paper the size of the baking sheet. Cover with another piece of parchment and roll out to 1/8” thickness. Use a ruler to measure for accuracy. If edges are thinner than the center of the dough, use the ruler or a long knife to shore up the sides and create an 1/8” edge.
Read this carefully: Using a 2” round cutter, cut out cookies with 1” spaces in between cut outs. Pull away scrap dough and leave the cookies on the silpat or parchment. This trick keeps the cookies perfectly round. Optional: You can add the little holes on top by taking a dinner fork and pricking each cookie several times. Be careful not to misshape the dough.
Slide the silpat or parchment onto the baking sheet and bake for 9-10 minutes. The cookies will smell chocolate-y and the surface will become dull when they are fully baked. Cool completely before glazing.
While cookies are cooling, prepare the glaze in the bowl of a double boiler. Pour chips into the bowl. Add shortening. Place bowl over hot water. Do not let the water boil. The condensation can seize the chocolate if it even slightly drips in.
Once the chocolate is melted and smooth, stir in the peppermint oil. Lower a cookie into the glaze with a fork or a candy fork.
Remove from glaze and gently tap on the side of the bowl to allow excess glaze to drip away. Slide along bowl’s edge and place on a wire rack that has been set over a sheet of wax paper or a tray to catch any drips.
Continue like this with the remaining cookies. Cool glaze completely before eating; can speed up the cooling process by sticking the wire rack in the refrigerator for 30 minutes.