Chocolate Mint Wafers

The girl scouts are at it again. Hawking cookies in public spaces, they stand in front of supermarkets, drugstores, and on street corners. They sometimes shout as you exit the stores as if you aren't already helplessly drawn to the table of cookies like a moth to a porch light. You simply can't resist the little buggers in their tacky green uniforms making eye contact and being as sweet as the cookies they're selling.

They use cuteness to lure you in and make a killing from overpriced (but yummy) cookies like Samoas, Trefoils, Tagalongs, and last year's new cookie, Dulce de Leche. Two boxes? Sure no problem. Three boxes? Why not, it's for a good cause. Four boxes? I can always freeze them. Yeah right.

My absolute favorite are those addictive Thin Mints. Some people smoke, some do illicit drugs. I do Thin Mints.

About two years ago, I found a recipe for chocolate-mint wafers in Martha's Everyday Food magazine that are very much like the Thin Mints I adore so much.

For the cocoa powder, I used Droste, dutch processed cocoa imported from Holland. If you can find it, (and can afford a splurge) it's totally worth it. Pricey, at about $7 - $9 per 8 ounce box, it has an intense chocolate flavor without the bitterness of unsweetened cocoa powder.

These cookies are easy to make. Be patient when dipping the wafers into the chocolate. Let the chocolate drip back into the bowl and gently scrape the bottom of the fork on the side of the bowl to remove excess chocolate.

Chocolate Mint Wafers

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powders
1/4 teaspoon (plus 1/8 teaspoon salt for chocolate coating)
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
12 ounces semi-sweet or bittersweet chocolate
1/4 teaspoon peppermint extract

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

In the bowl of an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixture on low, gradually add flour mixture. Mix until combined being careful not to over mix.

Form balls of dough about 1 teaspoon each, and place on cookie sheets. Dip bottom of a glass in water, and flatten balls into 1 1/2 inch round discs (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes. If baking two pans at a time, rotate pans midway through baking. Transfer cookies to wire rack to cool.

Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt into a double boiler, or large, heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes. Remove from heat.

Line a baking sheet with waxed paper. Dunk each cookie into the chocolate and carefully remove using a fork. Carefully scrape the bottom of the fork against the side of the bowl to remove excess chocolate. Allow chocolate to drip off.

Refrigerate until chocolate has hardened, about 30 minutes. Keep cookies chilled until ready to serve.

Cookie Press Review

These cookies are simply incredible. A rich, chocolate cookie covered in an intense layer of bittersweet chocolate, I can't think of anything better. My tasters comments weren't audible over the ummms and ooohs. I'll take that as a good sign.

Cookie press rating: 5 cookies (out of 5). A perfect score!