Now, as I proceed with the post of this recipe I am very aware that my mother-in-law will probably send an army after me for making these amazing thin mints she can not eat as she has an allergy to wheat, and eggs, and pretty much everything that is tasty ( I'm just teasing you momma M) anyway, let me put her mind at ease and say I am working on a Gluten-free/vegan version of this cookie..so look for it in the near future. :)
Okay, enough rambeling, here is a recipe for some very fancy thin mints. They really are a fancy version, still the soft yet crunchy cookie and lovely mintyness. They taste even better when frozen. I plan on crushing some up and making my very own "Thin-mint ice cream" so stay tuned!
**Baker be warned, these cookies are very time consuming and very addicting and you probably wont want to share them after you spend so much time making them, and I wont blame you :)
1 cup Butter, soft
3/4 cups Sugar
1 Large Egg
2 tsp. Vanilla Extract
1/2 tsp Pure Peppermint extract
1 1/2 cups Unbleached All-purpose Flour
1/2 cup good quality Unsweetened Cocoa powder
1 tsp. Baking Powder
1/2 tsp. kosher Salt
8-10oz Semi-Sweet Chocolate, Chopped
1 tsp. Canola Oil (you could also use Vegetable or Safflower oil)
In bowl of stand mixer with paddle attachment cream together butter and sugar until fluffy. Add egg, vanilla and peppermint and mix until light and fluffy. In medium bowl sift together flour, cocoa, baking powder, and salt. Add to mixer and beat until combined. Form dough into two logs using parchment or wax paper (i ran out of wax paper after the first log and just used plastic wrap) Freeze logs for at least 2 hours.
Preheat oven to 350F. I like to line my cookie sheets with Silpat's but there is enough butter in these cookies that it is not required.
*Things will get messy if you are not careful, but the end result is delicious!