thin mints

the girl scouts are stalking me.
everywhere i go, there they are in their bright green uniforms with their shiny badges selling crack cookies.
each one cuter than the next,.
pig tails, skinned-knees, missing teeth.
yes this could describe an actual crack addict, but i am referring to the cute contingent of 6-10 year-old girls peddling cookies at every coffee shop, grocery store and mall in my area.
they're after me.
with their tagalongs, samoas, do-si-dos and of course, the beloved thin mints.
i've been known to throw back an entire sleeve of thin mints.
in one sitting.
with a tall, cold glass of milk on the side.
thin mints always transport me back to my own peddling days of yore.
now i can make them at home, anytime i want.

if you're crazy enough to make thin mints at home--
because you want to save $3.50, or you hate the girl scouts or just can't stand waiting all year for cookie season, then this recipe is for you.
the peppermint extract is probably the only ingredient you don't have at your home.

you will need some patience though.
so try to plan your craving accordingly.
basically, on saturday morning decide you're going to freak out if you don't have thin mints that day.
make the thin mint dough.
let it chill baby baby, chill baby baby, wait.

bake up your cookies and let them cool.

use that $6 peppermint extract again for the velvety chocolate coating.

ahhhh, i could take a bath in this chocolate sauce.
definitely try the cookies right after you give them a coating of chocolate sauce.

i'm sure the girl scout cookie factory workers do that to test the cookies before packing them up.

of course, i'm a traditionalist, and i like them best straight from the freezer to my mouth.

Recipe: Thin Mints (barely adapted from Baking Bites)

Ingredients:

cookie--

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
1 tsp peppermint extract

chocolate coating--

8-oz semisweet chocolate chips
6 oz butter, room temperature

1 tsp peppermint extract

Method:

cookies--

-whisk together flour, cornstarch, cocoa powder and salt.
-in another bowl: cream butter and sugar. with the mixer on low speed, add in the milk and the extracts.

-add flour mix to butter mix in thirds
-shape dough into two logs, mine ended up being more square like. 

-refrigerate dough 2-3 hours
-preheat oven to 375

-slice dough 1/4 inch thick pieces and place on a parchment (and cooking spray) lined baking sheet.

-bake 8-9 minutes

-let cool completely 

chocoalte coating--

-melt chips and butter together, stir in extract

-instead of dipping cookies in melted chocolate, i used a teeny spatula to spread the chocolate coating on each side

-set cookies on parchment to harden, refrigerate till firm, devour with milk