Back In the Day Bakery CHOCOLATE MINT COOKIES

By carvalhohm

Ingredients

• Cookies:
• 2-3/4 cups flour
• 1-1/4 cups Dutch-process unsweetened cocoa powder
• 1/2 teaspoon fine sea salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 tablespoon vanilla extract
• 2 cups powdered sugar
• 1/2 cup packed dark brown sugar
• 2 eggs
• Cream Filling:
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 teaspoon peppermint extract
• 3 cups powdered sugar
• Chocolate Coating:
• 1-3/4 cups semisweet chocolate chips
• 1/2 cup (1 stick) unsalted butter

Details

Servings 1
Adapted from columbiatribune.com

Preparation

Step 1

To prepare cookies: Line 2 baking sheets with parchment paper. In large bowl, sift together flour, cocoa powder and salt and reserve.

In bowl of electric mixer on medium speed, cream together butter, vanilla extract, powdered sugar and dark brown sugar until light and fluffy, about 3 minutes. Reduce speed to low and add eggs, one at a time, beating until combined. Add flour mixture in thirds, beating until just combined and scraping down sides and bottom of bowl as necessary.

Divide dough in half, and place half on each prepared cookie sheet. Place a piece of plastic wrap or another sheet of parchment paper on top of each one. Use a rolling pin to roll out dough to 1/4-inch thickness. Wrap baking sheets in plastic wrap and chill in refrigerator at least 30 minutes.

When ready to bake, position rack in lower third of oven, and preheat oven to 350 degrees.

Remove one sheet of dough at a time from refrigerator and transfer cookie dough and parchment paper to kitchen counter. Cut out cookies with a 2- to 3-inch round cookie cutter — even smaller is recommended, given the cookie's richness.

Line baking sheet with fresh parchment paper, and place cutout cookies, about 1 inch apart, on prepared baking sheet. Refrigerate cutout cookies for at least 15 minutes while you cut out second sheet of cookies. Reroll scraps of dough, re-refrigerate for at least 15 minutes and cut dough.

Bake cookies, one sheet at a time, until firm to touch and smell of chocolate has begun to fill kitchen, about 8 to 10 minutes. Remove from oven and cool for 2 minutes before transferring cookies to wire rack to cool completely.

To prepare cream filling: In bowl of electric mixer on medium speed, cream together butter and peppermint extract until smooth. Gradually add powdered sugar, mixing until light and fluffy. Place dollop of filling (about 1 tablespoon) on bottom of one cookie and place another cookie, right side up, on top. Repeat with remaining cookies.

To coat cookies: Using double boiler over gently simmering water, combine chocolate chips and butter and stir frequently until they have completely melted. Remove bowl from heat. Set wire rack on baking sheet lined with wax or parchment paper.

Using 2 forks, quickly dip each cookie into warm chocolate-butter mixture, turning to coat, then gently place cookie on wire rack. If chocolate begins to harden, return it to double boiler over simmering water and stir until it melts again. Let cookies stand until set, and store in airtight container for as long as 3 days at room temperature.

Makes: about 2 dozen sandwich cookies