The memories I have of the classic girl scout cookies- specifically the thin mint are so great! They are one of my favorite cookies with the perfect combination of mint and chocolate. When I saw that Brandi Milloy from from Popsugar.com (http://www.popsugar.com/food/Homemade-Thin-Mint-Cookie-Recipe-34323129) had a recipe for the classic cookie I had to try it out! Let me tell you they were a hit!! Anyhow this weekend is Girl Scout Cookie weekend- what better time to share my modified version of the recipe??
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 margarine (or a little less than 1/2 a cup of vegetable oi)
1 cup sugar
1-2 tablespoons peppermint extract (depending on how strong you want the mint flavor to be..)
1 12-ounce package dark baking chocolate melted
Preheat the oven to 325° F. Line 2 rimmed baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat matgarine/ oil at medium speed until creamy, about 1 minute. Add sugar and mix for another minute. Add egg and peppermint extract and mix until smooth and sugar has dissolved. Lower mixer speed and slowly add the flour until a thick dough forms. It will be slightly dry and crumbly.
Roll balls of dough and place onto the prepared baking sheets, leaving 1 1/2 inches of space between cookies. Gently flatten each mound of dough. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more. Let stand on the baking sheets for about 10 minutes, until cool enough to touch.
Meanwhile melt dark chocolate- I used a double boiler. Fit a cooling rack over a half sheet pan. Dunk each cookie into the melted chocolate, use a spatula to remove excess, and place in a single layer on top of the cooling rack. Do not let cookies touch. Allow chocolate to set – you can refrigerate or just leave it out it should take a couple of minutes.
Happy Baking!! xox WAGTD