Thin Mints are a particularly delectable type of chocolatey, minty cookie that I found myself hooked on last summer while I was in New York. They’re also remarkably easy to make at home and were a nice little way to stave off the late summer boredom I’ve been experiencing in my unemployed state.
190g flour
95g cocoa powder
1/4 tsp salt
1/4 tsp baking soda
200g butter
3 tbsp milk
1/2 tsp vanilla extract
1 1/2 tsps mint extract (rather than essence)
- Mix together the flour, cocoa, salt and baking soda. In a separate bowl, cream the butter. Add the sugar to the butter and beat together.
- Add the milk, vanilla, and mint and mix together.
- Slowly add the contents of the dry ingredients bowl while beating continuously.
- Resist the urge to eat the chocolatey, minty mess you’ve created - oh, go on then, have a taste.
- Once all the ingredients are well combined, you can use your hands to roll the dough into a ball and then roll into a log shape.
- Wrap the dough in baking paper and put in the fridge for two hours. This gives you a couple of hours to read up on the news, do some knitting, wait patiently for your friends to finish work, or, if you happen to be as bored as I was this particular day, whip up a batch of regular chocolate chip cookies.
- Once the dough’s been chilled, take it out and slice it into biscuits.
- Place them on a baking tray, taking care to leave enough space between each biscuit (they puff up quite a bit) and bake for 10-15 minutes at 170 degrees (C).
- Once they’ve cooled you can top them off with some melted mint chocolate for a little extra gluttonous goodness.
Happy baking!
Emma x
