I was a member of Girl Scout Troop 1499 for many years. The troop number may have changed as I moved through the ranks, but it was the same group of girls. I loved everything about Girl Scouts. Crafts, lots of crafts, camping, some cooking, a few community projects mixed in and annual cookie sales. I did pretty well hawking cookies thanks to my parents and relatives. I even did a little door to door sales in my neighborhood, back when it was okay to do that kind of thing. I'm thankful I never had to stand outside the Giant and push cookies like they do today. The Girl Scouts outside of my Giant must be working on their "Relentless Badge." They hit me up going in and coming back out. And then again at the WaWa. Geeze.
I decided to put all those badges to work and make my own Girl Scout cookies. First on the list - Thin Mints, everyone's favorite, so much that I have friends who will hide a box or two from spouses. I chose to use chocolate that was 70% cocoa which made the cookies a little darker and much more flavorful than the traditional thin mints. Mine were also a bit thicker, next time I will go just a bit thinner -- keeping with the thin mint moniker.
Thin Mints
2 1/4 c AP flour
1/4 c cornstarch
6 T Dutch process cocoa powder
1/2 t salt
1 c sugar
1/2 c butter, room temp
1/3 c milk
1/2 t vanilla
1 t peppermint extract
Combine flour, cornstarch, cocoa and salt in bowl, whisk to combine. Set aside.
In bowl of standing mixer, cream butter and sugar, until light and fluffy, about 3 minutes. Add milk, vanilla and peppermint. Add flour mixture in 3 installments. Mix until fully incorporated. Shape dough into two logs about 1 1/2" in diameter, wrap in plastic wrap and refrigerate several hours.
Preheat oven to 375F. Line baking sheets with parchment or Silplat. Slice dough into rounds no more than 1/4 inch thick. Cookies will not spread, you can put them fairly close together. Bake 13-15 minutes. Cool on wire rack.
Dark Chocolate Coating
10 oz dark chocolate, broken into chunks
1/2 c butter, room temp
1/4 t peppermint extract
Combine chocolate, butter and extract in microwave safe bowl. Place in microwave and heat on high, stirring every 45-60 seconds until smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating. Using a fork, dip cookie in melted chocolate coating both sides. Tap fork on edge of bowl to remove excess. Place cookies on parchment lined cookie sheet to set-up. If chocolate becomes thick re-heat in microwave.
Makes 4 dozen cookies.
