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Thin Mints Recipe

Ingredients

How to make it

  • 1. In a small bowl, whisk together flour, corn starch, cocoa powder, and salt.
  • 2. In a large bowl, cream together butter and sugar. Add in milk and the extracts. Mixture should look slightly curdled. Then slowly add in the flour mixture, little by little until it's all mixed into the bowl.
  • 3. Shape dough into two logs, about 1 1/2 inches in diameter. Wrap each log in plastic wrap and freeze for at least 1 to 2 hours, until dough is very firm.
  • 4. Heat oven to 350 degrees Fahrenheit.
  • 5. Slice dough into rounds not more than 1/4 inch thick (they will not be as crisp if they are thicker, but they're still delicious) and place on a parchment lined baking sheet. Cookies will not spread very much, so you don't have to leave too much space around each one.
  • 6. Bake for about 13 - 15 minutes until cookies are firm at the edges. Cool cookies completely on wire rack before dipping them into chocolate.
  • 7. Dip each cookie into the melted chocolate then transfer to a piece of parchment/wax paper to set up for about 30 minutes or until chocolate is firm.
  • For chocolate coating:
  • 1. Combine chocolate and butter and microwave at high for about 45 - 60 seconds, stirring it after every time until chocolate is smooth.
  • *Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating. (Note: Reheat chocolate as needed to keep it smooth and easy to dip into.)

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The Cook

fattening_up South San Francisco, CA

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