Cocoa And Mint Wafers

These crisp chocolate wafers blend deep cocoa flavor with refreshing mint and a smooth peppermint chocolate dip, creating a striking and indulgent cookie treat.

Recipe Information

Total Time:

Yield:

36 cookies

Ingredients

2 cups all-purpose flour

1¼ cup Dutch-process unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

¾ cup salted butter, softened

1 cup granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup crème de menthe baking chips

24 ounces semisweet chocolate, chopped

1¼ teaspoons vegetable shortening

½ to ¾ teaspoon pure peppermint extract

1 recipe Sugared Mint Leaves

Directions

In a medium bowl, whisk together flour, cocoa powder, baking powder and salt; set aside.
In a large mixing bowl, beat butter and sugar with an electric mixer on medium for 3 minutes or until fluffy and pale. Add eggs and vanilla; beat until combined. Reduce speed to low and add flour mixture in thirds, beating after each addition just until combined.
Stir in crème de menthe chips. Cover with plastic wrap; refrigerate for 1 hour or overnight.
Preheat oven to 350°F. Line cookie sheets with parchment paper. Sprinkle cocoa powder onto a clean surface. Roll out dough to ³⁄₁₆-inch thickness. Using a 2" square cookie cutter, cut out dough and place 3 inches apart onto prepared cookie sheets. Bake for 10 to 12 minutes or until tops are set, rotating cookie sheet halfway through. Immediately transfer cookies to wire racks; cool completely.
In the top of a double boiler or a glass bowl, place chopped semisweet chocolate. Set the container in the bottom of double boiler or a saucepan containing gently simmering water so top of water is ½ an inch below the upper pan or bowl. Stir chocolate until melted. Add vegetable shortening to melted chocolate and stir until incorporated. Remove from heat and stir in peppermint extract.
Dip cooled cookies into chocolate mixture. Use a spatula to wipe excess chocolate back into the pan or bowl and place cookies on a wire rack over parchment paper. Smooth chocolate on tops with an offset pastry spatula. Let stand until set. Garnish with Sugared Mint Leaves, if desired.