Thin Mints, Take 1

Let me start my post by saying I love my car. It is awesome. It has “Go Faster” stripes. Its streamlined and aerodynamic. Love it.

But damn, if that gunmetal gray Challenger isn’t mean, I don’t know what it. Seriously, I would drive like a total ass behind that wheel. I would be my own James Bond and it  would be glorious. I am generally not a fan of Dodge, but I think they launched the best looking muscle car of the lot. The Mustang is good, the Camero grew on me, but the Challenger was love at first site.

If I had my pick, I would have an older classic long before a new one any day, but as neither are an option, Ill daydream about the Challenger for now.

Thin Mints

 

Ingredients:

• 1/2 cup butter, softened
• 1/4 cup brown sugar
• 2 TBS white sugar
• 1 egg (I had to use 2 eggs because the batter was really not sticking together for me)
• 1 tsp vanilla
• 2 TBS cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cup flour (plus a little more for rolling)
• 2 cups Andes Chocolate Chips
• 1 cup semi-sweet chocolate chips
• 1/2 TBS vegetable shortening

 

Preparation:

 

Preheat oven to 350°

 

In a large bowl, cream butter and sugar. Add egg and mix until incorporated. Stir in vanilla and cocoa powder. Whisk baking powder, baking soda, salt and flour. Using a wooden spoon, incorporate flour mixture into wet ingredients- mix until blended.

 

Transfer bowl to fridge and chill cookie dough for at least 15 minutes.

 

After chilling, turn out cookie dough onto slightly floured surface and roll out about 1/4 inch thick.

 

Cut out cookies using a small (2-inch) round cookie cutter. Place cookies on parchment paper lined baking sheets and bake for 10 minutes. Cool completely.

In a double boiler, melt chocolates and stir in shortening until smooth and creamy. Using tongs or a fork, dip cookies into chocolate until completely coated. Transfer dipped cookies to parchment paper lined baking sheet for chocolate to set. Allow cookies to set for at least a couple of hours before eating.

 

I don’t know if it was because of the extra egg or the recipe in general, but these cookies were a little softer then a tradition thin mint. I also would replace the semi-sweet chips with a darker chocolate as well as include peppermint extract in the cookie mix. I will try some of the other recipes I googled before throwing in the towell on this one because having thin mints on hand may be a slice of heaven I can’t live without.