In the original Thin Mints cookies, the underlying chocolate cookie is quite thin, not too sweet, and rather compact. It is the thin milk chocolate covering that is very minty.
Courtesy of "The Ultimate Gluten-Free Cookie Book " by Roben Ryberg. Permission of Da Capo Press.
|1/4 cup oil||1/2 tsp salt|
|1/4 cup sugar||1 tsp xanthan gum|
|1 cup brown rice flour||1 tsp vanilla extract|
|1/3 cup unsweetened cocoa powder||12 ounces broken milk chocolate bars (for chocolate coating)|
|1 egg||2 tbsp confectioner's sugar (for chocolate coating)|
|1/8 tsp baking soda||1/2 tsp mint extract (for chocolate coating)|
Preheat the oven to 350°F. Lightly grease a cookie sheet.
In a medium-size bowl, combine the oil and sugar. Beat well. Add the brown rice flour and beat well. Scrape down the sides of the mixing bowl at least once during mixing. Add the remaining batter ingredients and beat well. Continue beating until the dough comes together; it will be soft and oily to the touch.
Roll out the dough to 1⁄8-inch thickness. Use a 11⁄2-inch round cookie cutter to cut the cookies and place them on the prepared pan. Bake the cookies for 8 to 9 minutes, until the tops are dry. Let cool well before coating; the cookies should be crisp upon cooling.
For the chocolate coating, I suggest making two batches of coating (using half of the ingredients at a time) so that it does not harden before you have used it all. Place half the chocolate into a microwave-safe bowl and cook on HIGH for 1 to 2 minutes, until melted. Stir in half the sugar and half the mint extract. Stir until creamy. Dip the cookies into the chocolate and place on waxed paper to cool. The coating should be as thin as possible to mimic the original.
Note: Milk chocolate bars melt “thinner” than do milk chocolate chips. Milk chocolate chips may be used, but will make for a thicker chocolate coating.
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