Foto and recipe from my cookbook “American Bakery”
Chocolate-dipped mint cookies
- 1 1/2 cups (200 g) all-purpose flour
- 1/2 cup (50 g) cocoa powder
- 1 cup and 1 tbsp sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (170 g) butter, cold, cut into chunks
- 2 egg yolks
- 1 1/2 teaspoons peppermint extract
- 28 oz (800 g) dark chocolate
- peppermint candies, crushed
For 72 cookies
In a mixer fitted with a metal blade, combine the flour, cocoa powder, sugar, baking powder and soda, and salt. Pulse briefly to mix. Add the cold chunks of butter and pulse quickly a few times. Add the egg yolks and mint extract and continue to pulse quickly until a smooth dough forms.
Transfer the dough onto a work surface, form a log (2-inch diameter) and wrap tightly in plastic wrap. Chill in the refrigerator for 2 hours or over night. Transfer the dough to the freezer for 10 minutes before slicing.
Preheat the oven to 350°F (180°C). Remove the plastic wrap and slice the log into thin cookies. Transfer the cookies onto parchment-lined baking sheets and cook for 12-14 minutes. Let cool on baking sheets for 5 minutes before transferring them to a grate to cool completely. Meanwhile, melt the chocolate in a double boiler or in the microwave and let cool slightly. Using a fork or kitchen tongs, carefully dip each cookie in the melted chocolate, covering completely. Set on a parchment-lined tray to dry. If you like, decorate with crumbled peppermints or candy canes. Transfer to refrigerator for at least 15 minutes before serving.
