Thin Mints
-cookies-
2 1/4 C all purpose flour - 321g
1/4 C cornstarch - 36g
6 Tbsp unsweetened cocoa powder (next time I'm using 1/2 C cocoa)
1/2 tsp salt
1 C sugar
1/2 C unsalted butter, room temperature
1/3 C milk
1/2 tsp vanilla extract
1 tsp peppermint extract
Option 1:
Sift together flour, cornstarch, cocoa powder, and salt. Cream together the butter and sugar until light and fluffy. On low speed add in the extracts and the milk, mixture with appear curdled. Add the dry ingredients and mix until fully incorporated.
Split dough in half, and roll into logs about 1 1/2 inches thick. Wrap in plastic wrap and freeze for 1-2 hours, until the dough is very firm. (Placing the logs of dough in paper towel tubes not only prevents the dough from flattening on one side but also is a perfect length and diameter for each log)
Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Cut the the dough into 1/4 thick slices and place on prepared baking sheets. Cookies will not spread much so you can crowd the pan more than normal. Bake for 13 - 15 minutes, until cookies are firm at the edges. Transfer to a wire rack and cool completely before coating in chocolate
Option 2:
Preheat the oven to 375 degrees F, and line baking sheets with parchment paper. Sift together flour, cornstarch, cocoa powder, and salt. Cream together the butter and sugar until light and fluffy, add in the extracts and mix well. At low speed add in the dry ingredients and mix until incorporated, then add the milk and continue to mix until dough comes together in a ball.
Roll dough into 1 inch balls and place 1 1/2 inches apart on the prepared baking sheets. Cover with wax paper and press into 1/4 inch thick discs with a flat bottomed glass or similar. Bake for 11-13 mins or until edges are crisp. Transfer to a wire rack and let cool completely before coating in chocolate.
-chocolate coating-
12 oz. dark chocolate, chips or finely chopped bars
1/2 C butter, unsalted, room temperature
Melt 8 oz. of chocolate and the butter in a double boiler, or microwave safe bowl, and heat until smooth. If using the microwave stir frequently to prevent scorching. Finely chop the remaining 4 oz. of chocolate and add the the melted chocolate after you remove it from the heat, stirring quickly to help incorporate and melt the added chocolate. Dip each cookie in the chocolate to coat and shake off the excess, or paint with a kitchen brush to coat cookie. Place on a sheet of parchment, and let chocolate set up completely before enjoying
So there are two takes on the same cookie. Also i don't think i will be adding the butter to the chocolate next time, I feel it made the chocolate much thicker, making it harder to coat the cookies, and I feel it affected the tempering. Perhaps cocoa butter would work better, so I may give that a shot next time.
Now I was very unhappy with the overall cookie; however, I froze them and I feel it made them much more enjoyable, many of my co workers really enjoyed them much to my surprise. So that's a big plus, I'm very glad I was able to salvage all my hard work.
Candy bar wise I did a spin on peppermint patties to keep with the mint theme and those worked out much better, apart from the mint layer turning out way too thick and taking over. But again I learned a whole bunch and can't wait to try again. Sorry the photos are not more helpful. , Hopefully once I'm not working 70 hours a week I can add some better ones and some photos along the process, not just the finished product and as always enjoy the latte art.
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