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Bringing Home the Bakin'

“bake my cake and eat it, too”

August 16, 2009 Brownie Dropout Wants a Second Chance

I’m a very sentimental person.  I can find sentimental value in almost anything – an unopened pack of gum, a plastic spoon, a leaf (all of which were things I found in my room) – so, when I decided (er, was forced) to “clean” my room this week, it was not the usual chore that takes a few minutes to complete, rather it was a big undertaking.  Don’t get me wrong, my room was clean, it just had a lot of stuff in it.  It was tough to throw away my beloved spoon that was used to keep a 10 year old me silent during “silent dinner” at camp, and I had trouble letting go of my prized green pen, but it was well worth having the extra space in my room.  So, five garbage bags (and many hours) later, I was done.  And what did I find during this cleaning spree? – my daisy girl scout pin!  I was so surprised that I had had my pin all of these years without even knowing it.  Unfortunately, I was a bit of a rebel growing up and was a brownie girl scout dropout (aka I never actually had the opportunity to sell cookies).  Still, I’ve tasted many girl scout cookies in my time, and now, years later, I, inspired by this pin, wanted a second chance – I made a classic girl scout favorite: thin mint cookies.  I have yet to taste one myself, but I have gotten rave reviews from those who have tried them.  They look so delicious!

Thin Mint Cookies – http://www.bakingbites.com

Homemade Thin Mints
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

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.

*Cookies are best when kept frozen!

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