Mint Chocolate Cookies

Baking and Desserts | World cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Mint Chocolate Cookies

Ingredients

Sugar - 1.8 oz
Butter - 5.3 oz
Egg white - 1 piece
Wheat Flour - 3.5 oz
Cocoa Powder - 0.9 oz
Mint Leaves - 2 teaspoons
Cream - 0 fl oz
Liquid dark chocolate - 5.3 oz
White Chocolate - 6.2 oz

Step by Step guide

Step 1

Using a mixer, beat the softened butter with sugar for 3 minutes. Then add the egg and continue beating for another 2–3 minutes until fluffy. While continuing to mix, add the mint extract. Sift the cocoa powder and flour on top and mix with a wooden spoon until smooth. Shape the dough into a thin disk, wrap it in plastic wrap, and refrigerate for 1 hour.

Step 2

Preheat the oven to 356°F (350 degrees Fahrenheit). Grease and flour 2 large baking sheets. Remove the dough from the refrigerator, divide it in half, and return one half to the refrigerator. On a lightly floured surface, roll out the remaining half to a thickness of 3 mm. Use cookie cutters to cut out cookies and place them on the prepared baking sheets. Repeat the same process with the second half of the dough. Bake for 7–8 minutes until the edges of the cookies are set. Remove the baking sheets with the baked cookies to a wire rack and let cool for 10 minutes. Then, using a spatula, transfer the cookies to the wire rack to cool completely.

Step 3

In a saucepan over low heat, bring the cream to a simmer. Then remove from heat and add all the white chocolate at once, stirring until melted. Next, add the mint extract and let the mixture cool for 1 hour until it thickens slightly (but does not harden), then beat with a mixer for 30–45 seconds until it becomes more airy. Pair the cookies with the filling and place them in the refrigerator for 30 minutes.

Step 4

While stirring constantly, melt the chocolate with butter over low heat. Then remove from heat and cool for 15 minutes until the mixture thickens slightly. Use the resulting glaze to coat each cookie, ensuring the glaze does not drip down the sides, and place the cookies in the refrigerator until the glaze is completely set.