Child of the 70's Real Chocolate Thin Mint Cookies

Adapted from October 2005


2 1/4 cups all purpose flour
1/3 cup cornstarch
6 Tbs unsweetened cocoa powder
1/2 tsp salt
1 cup granulated sugar
1 stick butter, at room temperature
1/3 cup milk
1/2 tsp vanilla extract
3/4 tsp peppermint extract

Ingredients-chocolate coating
10 oz Ghiradellli 60% Cacao Chocolate Chips
1 stick butter
1/2 tsp peppermint extract

In small bowl whisk together flour, cornstarch, cocoa powder and salt
In bowl of an electric mixer cream butter and sugar until light and fluffy
With mixer on low add milk and extracts and beat until combined, it will look a little curdled
With mixer still on low, add flour mixture until fully combined
Scrape dough out onto a cutting board, knead to smooth it a bit, divide into two pieces
Roll each mound of dough into logs around 1 1/2 inches in diameter, wrap in plastic wrap and freeze for 1-2 hours until dough is very

Preheat oven to 375 degrees and line two cookie sheets with parchment paper
Using a very sharp knife, slice dough into rounds no more than 1/4 inch thick
Place cookies on sheets leaving 1/2 inch between cookies
Bake 13-15 minutes until cookies are firm at the edges
Cool completely on wire rack

Place chocolate and butter in microwave bowl and microwave for 30 second intervals, stirring between nukes, until mixture is smooth
and liquidy.  Add peppermint extract and stir vigorously to distribute evenly.
Carefully drop cooled cookies, one at a time, into chocolate.  Frankly, it's just easier to get in there and use your fingers to coat both
sides.  Then scrape cookie against side of bowl to remove excess and place on  pan lined with wax or parchment paper.  (If while
dipping the chocolate gets too cool and thick, briefly pop back in microwave)
Leave cookies to set, 30 minutes-one hour.  Store cookies in airtight container between layers of wax paper, in the freezer of course!

Yield 6 Dozen cookies