Thin Minty Cookie Wafers (Thin Mints)
THIN MINTY COOKIE WAFERS
This recipe yields the perfect mint chocolate cookie, and I’ll show you how to get the shiny coating just right. The cookies will keep in an airtight container layered between sheets of parchment paper for up to 1 week.
gluten-free ≈ dairy-free
MAKES About 65 1-inch cookies
Prep Time 25 minutes (plus chilling)
Cook Time 10 minutes
INGREDIENTS
1 cup My Gluten-Free All-Purpose Flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
2½ ounces (5 tablespoons) non-hydrogenated shortening, at room temperature
1 large egg plus 1 large egg yolk
1 teaspoon pure vanilla extract
¾ teaspoon pure peppermint extract
2 pounds dairy-free semisweet chocolate, for coating (my picks)
DIRECTIONS
1. Preheat the oven to 350º with racks in the middle and upper third. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. In a large bowl and using an electric mixer, beat together the sugar and shortening on medium speed until fluffy, about 1 minute. Reduce the speed to medium-low and beat in the egg and egg yolk, beating well after each addition. Beat in the vanilla and peppermint extracts. Slowly beat in the flour mixture until combined. Shape the dough into a disk and working on a confectioners’ sugar-dusted piece of parchment paper, roll until about 1/8-inch thick. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
3. Using a 1½-inch round cutter, cut out cookies and place ½-inch apart on the prepared baking sheets. Reroll any dough scraps and cut out more cookies. Freeze the cutouts for about 15 minutes. Bake, switching the pans from top to bottom and front to back halfway through, until firm around the edges, about 8 minutes. Let cool slightly; transfer to wire racks to cool completely.
3. Meanwhile, bring water to a low simmer in a double boiler. Place 2/3 of the chocolate in a double boiler and melt to 115ºF. Stir in the remaining 1/3 chocolate and let sit for 5 minutes; stir until smooth. Let the chocolate cool down to 90ºF. Using a fork, submerge a cookie into the melted chocolate and turn to coat, shaking off any excess. Place on parchment paper and repeat with the remaining cookies and melted chocolate, reheating the chocolate to 90ºF as needed. Let the cookies set, at least 2 hours.
QUICK RECIPE SWAPS
My Gluten-Free All-Purpose Flour → Your favorite gluten-free flour blend
non-hydrogenated vegetable shortening → unsalted butter
How Does your FAVORITE
GIRL SCOUT cookie stack up?
SALES STATS
25% Thin Mints
19% Samoas
13% Tagalongs
11% Do-si-dos
(Source: Girl Scouts of the United States of America)
