I like these cookies. (Understatement of the year.)
These cookies are absolutely delicious and completely addictive. They make a great substitution for Girl Scout Thin Mint cookies. In fact, if it’s not food blasphemy to say, these are even better. The unrefined sugar and high-quality cocoa powder in the cookies add a certain depth that I love. Oh, and these would be wonderful for Valentine's Day, which is coming up. Double the recipe and give them out as gifts!
Cookies sans the chocolate mint coating.
There is a lot of room for substitutions in this recipe. You can use whole wheat pastry flour, sprouted whole wheat flour, unbleached white flour, brown or white rice flour, sorghum flour, and I even suspect that a finely ground almond flour would work.
If you are making these gluten-free, make sure that your vanilla and mint extracts are gluten-free.
I recommend that you powder your unrefined sugar. However, this recipe may work with it straight from the package too. I suspect that you could cut back on the sugar for an even healthier treat without a loss of taste.
I used butter, but I also suspect that coconut oil would work (which would make these cookies vegan too).
My special thanks to 101Cookbooks.com for inspiring this recipe with their version. I find much inspiration in Heidi’s recipes.
- 1/2 cup (1 stick) of butter, room temperature
- 1/2 cup of powdered unrefined sugar, such as coconut sugar, rapadura, maple sugar or sucanat.
- 1/2 cup of cocoa powder (I use full-fat, high-quality, fair trade chocolate)
- 1 teaspoon of vanilla extract
- 1/4 teaspoon unrefined salt
- 3/4 cup of flour of choice (see options above, I used a combination of rice flour and sorghum)
- 2 cups chocolate chips, I recommend dark chocolate
- 1 teaspoon mint extract
- 2 tablespoons butter or coconut oil
With a hand mixer, cream the butter. Add the sugar, and continue to cream. Add the cocoa powder, salt and vanilla and mix until well combined and it is the texture (and flavor) of frosting. (It’s delicious. I won’t tell if you try a bit). Add the flour and mix until just combined. Gather into a ball and flatten into a disk. Wrap well and place in the freezer for 15 minutes.
Put parchment paper on two cookie sheets. Preheat the oven to 350 degrees F.
Dust a work surface with flour and roll out the dough thinly (remember that these are supposed to be thin cookies), but not so thin as to make it hard to transfer, about 1/8 of an inch. Cut out with a small round shape (or whatever you desire. Place on cookie sheets and bake for 10 minutes.
Remove from oven and carefully slide the parchment paper with the cookies onto the counter and let cool completely.
Place the chocolate chips, mint extract and butter or coconut oil in a double boiler (you can also use a heat-proof bowl that sits snuggly on the top of a pot). Melt over simmering water until chocolate and butter/oil is just melted. Make sure no steam gets into the bowl while simmering. Remove from heat.
Put more parchment on the now-cooled cookie sheets.
Carefully drop each cookie into the melted chocolate and spoon chocolate over the top of each cookie. Use a wide fork to fish it out and gently shake the fork to remove excess chocolate. Place on parchment paper. Repeat until all of the cookies are covered. I find that chocolate hardens much faster at a cold temperature, so I place my cookies in the freezer for about 30 minutes.
Once hardened, enjoy. I double dare you to eat just one.
Makes between 2-3 dozen
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