Friday, December 4, 2009
These Chocolate Mint cookies were a high priority for me from the moment I saw them in the Bon Appetite cookie slide show. Chocolate and mint is one of my favorite combinations, and a classic pairing for wintertime desserts. The recipe was an interesting one to work with. Raw, the dough is dense and velvety. It looks like fudge or fondant, and tastes like it as well.
There is one thing I'd do differently at the prep stage, and that is to roll and shape the dough logs more carefully before refrigerating or freezing. I did this part carelessly, assuming I'd fix it later, before cutting. Not so much. That log of dough is pretty dense and hard to roll, and you really don't want to soften it too much or it will spread out on the sheet while baking. So, make sure your cookies are nice and pretty (that is, shape and round your dough logs conscientiously) before you chill them.
I underbaked these by a couple of minutes, and the texture is fantastic. The mint is present but not overpowering. I didn't drizzle my cookies, preferring to have a more assertive chocolate presence. Instead, I frosted them with melted semisweet chocolate, then drizzled them with melted milk chocolate to which I added a bit of mint extract. On a few of the cookies, I skipped the drizzle altogether and sprinkled the tops with crushed candy canes for color.
Store these by themselves to avoid imparting a hint of mint to the rest of your cookies, and enjoy them with a hot cup of coffee or a cold glass of milk.
Now go and see what the rest of the gang is up to!
Andrea of Andrea's Recipes (honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dog
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project