Allow to cool on the tray for 15 minutes and transfer to a cooling rack. Place onto a lined baking tray, roughly 1 inch apart.Working with one dough roll at a time, slice into 1/4 inch thickness.Transfer the dough to the freezer 30 minutes before baking and preheat the oven to 350 degrees.Wrap each roll in plastic wrap and transfer to the refrigerator for 2 hours, or up to 24.Roll into a cylinder that is about 1-1/2 inches thick. Divide the dough into two equal parts.Pour the dry ingredients into the butter mixture and stir at medium speed until fully incorporated.In a medium sized measuring cup, stir together the flour, cocoa powder, and salt.Mix an additional 30 seconds, or until the egg is fully incorporated. Scrape the sides of the bowl and add the egg and extract.Stir at medium speed until the butter is light and fluffy.Combine the butter and sugar in the bowl of a stand mixer fitter with the paddle attachment, or in a large mixing bowl with a hand mixer.The chill time is vital in getting that perfectly round cookie that has a beautiful crisp. You need to plan on at least 2 hours of prep for these cookies. Regular mint extract gives you more of a spearmint toothpaste flavor. Be sure to double check and use the one you like the best. Peppermint Extract– Peppermint extract has a slightly different flavor.Trim and discard the tips of the heads of. This is what binds the dough together and gives you that smooth perfect finish. juices from the roasting tin 3 tbsp (above) Preheat the oven to 200C/gas mark 6. If you opt to go my route, eliminate the salt called for from the recipe. However, you can definitely use unsalted. Butter– Confession, I use salted butter in my cookies.Salt– Did you know that salt is added to baked goods as a flavor enhancer? It slightly boosts the chocolate and mint to give you a full and chocolate-y finish.Cocoa Powder– Dutch cocoa will give you a nice rich and dark cookie that is going to make the recipe drool worthy.All-Purpose Flour– I have only made these cookies with all-purpose flour, so I could not confidently say other types would work.Here is a quick breakdown of what you will need. The ingredient list is short for a baked good, and mostly uses pantry staples. A winning flavor combination if I’ve ever seen one. The secret is a touch of mint in the chocolate coating. They have a nice soft center, slight crisp, and perfect mint flavor.
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