Classy thin mint cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cream the butter, sugar, brown sugar, and salt until smooth and slightly fluffy. Do not overwhip; this is a crisp cookie, not a cakey one.

Step 2

Mix in the vanilla.

Step 3

In a separate bowl combine flour, cocoa powder, and baking soda. Add to the butter mixture and mix just until a dough forms. It will be fairly firm.

Step 4

Fold in the crushed mint chocolate. Use the finer pieces for the dough so they distribute evenly.

Step 5

Roll the dough between two sheets of parchment very thin — about 1/8 inch or slightly thinner. This step determines the final texture.

Step 6

Chill the sheet of dough for 20 minutes so it firms up.

Step 7

Cut into small rounds (about 2–2.5 inches).

Step 8

Bake at 325°F (163°C) for 12–14 minutes. The cookies should look set and slightly darker at the edges.

Step 9

Let them cool completely on the tray. They will crisp as they cool.

Step 10

Optional finish (very effective)

Step 11

Dip half of each cookie into melted dark chocolate and sprinkle a small pinch of the mint chocolate crumbs on the wet chocolate. Let set.