Chocolate Covered Chocolate Mint Cookies

Chocolate Covered Chocolate Mint Cookies

Adapted from CSugar.com
Makes 40 -50 cookies
Author Wendy Sondov

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder I use Whole Foods 365 brand, fair trade cocoa
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 3 cups melting chocolate I use Chocoley.com Bada Bing Bada Boom dipping and coating

Directions

  1. Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, baking soda, salt and cocoa powder. Set aside.
  3. In a large mixing bowl, melt the butter in the microwave. Stir in sugar until combined.
  4. Stir in egg and peppermint extract.
  5. Add the Flour mixture, and mix until incorporated.
  6. Turn dough out onto a piece of plastic wrap. Form a log 2 inches in diameter.(If the dough is too soft to form, freeze it for about 30 minutes. Then form the log.) Roll up the dough log in the plastic wrap and chill in the freezer for about 1 hour or until firm.
  7. Remove dough roll from the freezer. Unwrap and slice into 1/8” - ¼”slices. Place cookie slices 2-inches apart on prepared baking sheets.
  8. Bake 8-10 minutes. Remove from the oven and allow the cookies to remain on the baking sheet for a few minutes. Then cool completely on a wire rack.
  9. TO CHOCOLATE COAT: Use wax paper to line a baking sheet that fits in your refrigerator. Melt chocolate in a bowl in the microwave at 50% power for 1 ½ minutes. Stir and return to the microwave for 10 second intervals, stirring after each interval, until completely melted.
  10. With the flat surface of a fork, lower a cookie into the melted chocolate and then lift the cookie out. Tap the fork against the rim of the bowl to remove excess chocolate from the cookie. Place the coated cookie on the prepared baking sheet.
  11. After dipping about 10 cookies, place the baking sheet in the refrigerator for 5-10 minutes, until the chocolate is set. Repeat with the remaining cookies.
  12. TO CHOCOLATE COAT: Use wax paper to line a baking sheet that fits in your refrigerator. Melt chocolate in a bowl in the microwave at 50% power for 1 ½ minutes. Stir and return to the microwave for 10 second intervals, stirring after each interval, until completely melted.
  13. With the flat surface of a fork, lower a cookie into the melted chocolate and then lift the cookie out. Tap the fork against the rim of the bowl to remove excess chocolate from the cookie. Place the coated cookie on the prepared baking sheet.
  14. After dipping about 10 cookies, place the baking sheet in the refrigerator for 5-10 minutes, until the chocolate is set. Repeat with the remaining cookies.
  15. TO ADD DECORATIVE CHOCOLATE DRIZZLE: Place all of the chocolate coated cookies on a wax paper lined baking sheet. Pour left over melted chocolate into a small zip lock bag. Cut off a tiny bit of one corner of the bag and pipe the chocolate over the cookies. If using nonpareil sprinkles, add immediately. Refrigerate for about 3 minutes to set the chocolate drizzle.
  16. Store Chocolate Mint Cookies at room temperature in an airtight container for up to 2 weeks.

Packing Tips

Chocolate coated cookies should only be during cool weather. Wrap a stack of 4-6 cookies in plastic wrap. Place the wrapped bundles in a column in a freezer weight ziplock bag. Ensure that as much air as possible is out of the bag before sealing.