Chocolate Mint Wafers

By lindybug

Ingredients

• 1 cup all purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp plus 1/8 tsp salt
• 6 Tbsp (3/4 stick) unsalted butter, at room temp.
• 1/2 cup sugar
• 1 large egg
• 1/2 tsp pure vanilla extract
• 12 oz semisweet or bittersweet chocolate, chopped
• 1/4 tsp pure peppermint extract
• sprinkles for decorating such as non pareils

Details

Servings 44

Preparation

Step 1

1. Preheat oven to 350 degrees. In med bowl, whisk together flour, cocoa, baking powder and 1/4 tsp salt. Set aside.

2. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With a mixer on low, gradually add flour mixture; mix just until combined.

3. Form balls of dough (each equal to 1 tsp)and place on two baking sheets, about 2" apart. Dip the bottom of a glass in water and flatten balls into
1 1/2" rounds (about 1/4" thick) Bake until slightly firm to the touch, 8-10 min rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.

4. Make chocolate coating: Place chocolate, peppermint extract and remaining 1/8 tsp salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2-3 min; remove from heat.

5. Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 min and keep chilled until ready to serve.