After I made Samoas last week, a number of people asked me to try making Thin Mints and who was I to deny them? Thin Mints are the Girl Scouts’ best selling cookie (they make up a quarter of the yearly sales! Samoas come in second place) and they are this former brownie’s favorite cookie.
Side story: I remember being really shy as a kid and going door-to-door in our neighborhood with my sign-up sheet filled me with fear every year. I hated selling anything- chocolate, movie tickets, gift wrap- but I wanted that little cookie badge to wear on my sash so badly that I would convince my parents to order the minimum amount for just for our family. And I’d only eat the Thin Mints- they were the best ones!! And for some reason I like eating them out of the fridge. The cold cookie and the minty flavor was so refreshing together! These cookies transport me back to my childhood.
Here goes my version of Thin Mints!!
Cookie Dough Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup unsweetened cocoa
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 tsp. vanilla
- 2 1/2 cup flour
- 2 teaspoons of mint extract
Chocolate Coating Ingredients
- 12oz bag of dark chocolate chips
- 2 tablespoons of shortening
- 2 teaspoons of mint extract
In a stand mixer, beat butter and sugar until fluffy. Add cocoa powder, baking powder and salt and beat until combined. Beat in the egg, vanilla and mint extract. Slowly add in flour one at a time.
Divide the dough in half and roll dough into two 2″ wide logs. Wrap logs in wax paper. Chill in the fridge for at least 1hour or in the freezer for 20 minutes. You want the dough to be firm enough to cut. You can also chill the dough overnight or freeze half of it to bake on another day. I took a picture of this but it looked like two giant rolls of brown doodoo, so I thought its best not to post it!
Using a sharp knife, cut the dough into 1/8″ slices. The thinner you cut the dough the better. These cookies are called Thin Mints after all:
I also tried rolling the dough flat and using a circle cookie cutter because I am a perfectionist and wanted perfectly circular cookies but I wouldn’t advise go this route though. It took much too long and the dough isn’t pliable enough to peel off easily:
Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes. You want the cookies to be crisp. They should continue to crisp when removed from the oven. Let cool to room temperature:
Now let’s get the glaze ready! In a double broiler, add the chocolate chips (I used Ghiradelli dark), extract and shortening in a bowl. (You can also microwave the chocolate in short 30 intervals but with this much chocolate, I find it safer to use a double boiler):
Stir over medium heat until chocolate is melted and becomes smooth and glossy:
Using a spatula or knife, spread melted chocolate evenly over the top and sides of the cookies. Let cool and harden on a wire rack:
I put mine in the fridge to help speed up the cooling process.