I was feeling a bit sad this morning, because Girl Scout cookie season is over, and we had eaten up all of our Thin Mints. Actually, I don’t remember eating them–one moment we had a full box of Thin Mints, the next moment, two empty cellophane sleeves and some crumbs lay on the floor.
So this morning I decided to ease ourselves through this (very small) crisis and make some Chocolate Mint Cookies from one of my favorite cookie cookbooks, Big, Soft, Chewy Cookies by Jill Van Cleave. I have made many recipes from this book, and each has been delish.
These were no exception. I would say they are better than Thin Mints, but the thought of the delightful little Girl Scout who came to our door selling cookies makes that seem a bit churlish. They are actually different from Thin Mints, being big, soft as feathers, moist and fudgy, with the frosting, made with heavy cream, adding a bright pepperminty touch. And, you get to drizzle! Here is the recipe:
Chocolate Mint Cookies
4 ounces semisweet chocolate, cut into pieces
1 stick (1/2 cup) butter, cut into pieces
1 cup packed brown sugar
1/4 cup whipping cream
1 teaspoon peppermint extract
1-3/4 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Mint Cream Icing
Heat oven to 350 degrees, and line a baking sheet with parchment paper.
Melt chocolate and butter in the microwave for about 2-1/2 minutes on half power. Stir until completely melted. Set aside.
In a mixing bowl, beat the sugar and egg until blended. Add whipping cream and peppermint extract. Stir in cooled chocolate mixture. In a separate bowl, mix flour, baking powder and salt. Add to creamed mixture. Set mixture aside for a few minutes as you tidy up–it will become quite firm. Using a large ice cream scoop, drop dough onto prepared cookie sheet, about 2-1/2 inches apart.
Bake until top of cookie look crackled, about 12 minutes. Allow them to firm up for a few minutes, and transfer to a rack for cooling,
Mint Cream Icing: Mix until smooth one cup powdered sugar, 5 tablespoons whipping cream and one teaspoon peppermint extract. Cut the tip off of a plastic sandwich bag, fill with frosting, and drizzle over cooled cookies. When drizzling, keep a firm pressure on the bag, and move along quickly. This icing recipe made enough to drizzle over the cookies twice.
Baking Notes: Be sure to use peppermint extract, not spearmint. Peppermint is sharp and tingly, spearmint a bit musty, in my opinion. Be sure to use cake flour, and whipping cream, not milk, because these ingredients make a difference to the soft richness of the cookie.
Pictured below: Ingredients, chopping the chocolate, chocolate and butter ready for microwave, after melting, mixing batter, cookies ready for baking, and baked cookies, showing crackled, domed tops.
I know spring is here when 1) the snowdrops are blooming, 2) the rhubarb is emerging, and 3) robins sit calmly on fence posts, basking in the sun. Here is just such a robin, the sun shining through his translucent beak.
And from the Paper Butterfly Scrapbook, come these pages of the amazing Iris Butterflies. If you have irises, you probably will have these lovely butterflies fluttering amidst the blossoms inconspicuously.
Peace to you. Fran