Youtor
Homemade Girl Scouts Thin Mint Cookies
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Subscribe check out my other videos! / cookingandcrafting • These are delicious. It seemed to take forever for the chocolate to set but I think a lot of that has to do with the humidity here. NOPE! It was brought to my attention I put in one too many sticks of butter!! I was planning another recipe and didn't realize that I used that recipe's butter in the chocolate covering. I thought I was losing my mind when I couldn't figure out what happened to the other stick, said, whatever! and went back to work. When I tell you people that this last week has been a horrible, horrific span of events, .. it has been. Just think of pretty much the worst thing possible and that pretty much what has happened this past week. Really. So kalamai, forgive me for being imperfect. • • The PITA factor is high--I do not like fussy stuff!!!--but they are very, very good. Do not slice them too thick or they are soft and fall apart easily when dipping in chocolate. • • 2 1/4 cups all purpose flour • 1/4 cup cornstarch • 6 tbsp unsweetened cocoa powder • 1/2 tsp salt • 1 cup white sugar • 1/2 cup butter, room temperature • 1/3 cup milk (any kind) • 1/2 tsp vanilla extract • 3/4 tsp peppermint extract -- I modified it to 2 tsp • • In a small bowl, whisk together flour, cornstarch, cocoa powder and salt. • In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated. • Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm. • Preheat oven to 375F. • Slice dough into rounds not more than 1/4 inch thick -- if they are too thick, they will not be as crisp -- and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together. • Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate. • • Dark Chocolate Coating • 10-oz dark or semisweet chocolate • 1/2 cup butter, room temperature • • In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating. • Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm. • Reheat chocolate as needed to keep it smooth and easy to dip into. • • Makes 3 1/2-4 dozen cookies. • • Recipe found at: http://bakingbites.com/2005/10/thin-m...
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