Saturday, February 27, 2010

Chocolate Dipped Thin Mints ( A Famous Knockoff Cookie)

Always the perfect pick me up to satisfy a sweet tooth~


A childhood favorite, that lasts forever... the great taste of peppermint in a cookie with a dense thick decadent chocolate dip~ perfect for St. Patrick's Day! I am a huge supporter of G.S cookies, and always will be. Love them all! Such a great cause and the kids are very important. So, this is in no way to replace them.



Crisp, but a delicate butter flavor and oh~~ so good mint!




These cookies will bring back the kid in you~




Always use a good grade chocolate.



The cookies are done when the edges are slightly browned.




Cut 1/4 inch thick when chilled thoroughly...



Roll on wax paper and use to freeze for easy straight and even cutting.




Cookie Dough for Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tablespoons of unsweetened cocoa powder( omit and add 2 to 4 drops of green food coloring for Christmas and St. Patricks Day)
1 cup brown sugar
1/2 cup butter, room temperature
1/3 cup half and half or heavy cream
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract

Mix cornstarch, flour, (cocoa powder if using to make chocolate thin mints) in a bowl together set aside.
Add cream together butter and sugar. Add food coloring in the milk and the extracts. Gradually, add in the flour mixture until well mixed..
Shape dough into two logs, about 1 1/2 inches wrap in wax paper and freeze for at least 1 hour, until dough is very firm.
Heat oven to 375.
Slice dough into rounds, shape with fingers if not completely round before baking, and don't cut more than 1/4 inch thick, if you cut them too thick they won't be crisp. Place on a parchment lined cookies sheets.
Bake 12 to 14 minutes till edges are brown. Cool completely

Dark Chocolate Coating
2 bags bitter sweet (as used) or semi sweet chips (use a good grade chocolate)
1 bar of paraffin wax melted
In a microwave safe bowl melt a half bar of paraffin wax melt in microwave until completely melted, add a bag of chocolate chunks and keep stirring till melted and thin. If you need more, melt other half of the bar of wax and the bag of chocolate, repeat above directs. Reheat if it gets cold, a minute at a time till thin and easy to dip. Use two forks, dip the cookie into the chocolate and then transfer to wax paper to dry.
Note:
These do not freeze well, as the crispness of the wafer will get soft.
If you love knockoff cookies, try these other recipes: Peanut Butter Pattie's recipe highlighted. Oatmeal Sandwich Cremes , Caramel Delites Samoas ,
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