After Eight thin mints are a holiday staple in my house. The pairing of chocolate and mint is a perfect finish to an evening. I was looking for a baked dessert with the flavours of the sophisticated thin mints when I came across this cookie recipe. The copious amount of peppermint extract ensures that the chocolate doesn’t overpower the refreshing minty flavour. The cookies have crackly tops and a crunchy sugar coating. The sparkling sugar crystals add a touch of elegance for the holiday season and you get chocolate chunks in every bite. These cookies make a nice gift at this time of year. Wrap them up in a metal tin box or in a chinese take-out box (which you can find at kitchen and art supply stores), tie on a ribbon, and voila: a tasty homemade gift everyone is sure to enjoy.
Note: The cookie batter needs to rest for at least 24 hours in the fridge before you bake the cookies. Expect a more intense flavour as a reward for your patience.
I am loving the new Baked book. So far, I’ve tried 5 recipes from the volume and all turned out super well (see choco mayo cupcakes, homemade pb, banana cake, and spicy brownies) Baked Elements would make a great gift during the upcoming holidays for the baker in your family. The book is divided into 10 chapters, each dedicated to Matt and Renato’s (the owners of the bakery in Brooklyn) favourite ingredients: peanut butter, lemon & lime, caramel, booze, pumpkin, malted milk powder, cinnamon, cheese, chocolate, and banana.
Recipe adapted from Baked Elements
Yields 24 portions
1 1/2 cups + 2 tablespoons all-purpose flour
3/4 cup dark unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
8 ounces chocolate chunks
1 large egg white
1/2 cup light corn syrup
1 1/2 tablespoons pure peppermint extract
1 teaspoon pure vanilla extract
6 ounces (1 1/2 sticks) unsalted butter, cool but not cold, cut into 1/2-inch cubes
2/3 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1) Whisk the flour, cocoa powder, baking soda, and salt together in a bowl.
2) Add the chocolate chunks. Set the bowl aside.
3) Whisk the egg white, corn syrup, peppermint extract, and vanilla together in a bowl and set aside.
4) Beat the butter and brown sugar until light and fluffy in the bowl of a stand mixer fitted with a paddle attachment.
5) Pour the egg white mixture into the butter mixture and beat until well combined.
6) Add the flour mixture to the bowl of the stand mixer and only beat until just incorporated.
7) Cover the dough in plastic wrap and refrigerate for a minimum of 24 hours.
8) Preheat the oven to 350F.
9) Line 2 baking trays with parchment paper.
10) Place the granulated sugar in a shallow bowl.
11) Scoop the batter into 24 balls.
12) Roll each of them in the granulated sugar, making sure they are well coated.
13) Bake the cookies for 10 minutes.
14) Place the trays on wire racks and let the cookies cool for 10 minutes.
15) Transfer the cookies to the wire racks and let cool completely.