Back when I was in Melbourne, I had a particular fondness for chocolate mint cookies.
The cookies didn’t come from a fancy bakery or in a nice box. In fact, they came in the most unassuming packaging that you would have been forgiven for walking right past them in the supermarket aisle withiout a second glance. But they were good. Crisp chocolate cookies topped with a thick layer of mint cream and coated in thick dark chocolate- they were really, really good.
But delicious as they were, there is another reason why I had such an affinity with those cookies.
Back in my first year in Melbourne, a close friend who dropped by my apartment one weekend with a tray of these cookies. We spent the better part of the weekend playing pool and video games and chatting over these mint chocolate cookies. It really wasn’t anything out of the ordinary and of course over the years, I’ve had countless of visits from friends but something about that particular visit and the fact that he actually went out of his way to come by with cookies has always stuck with me.
These chocolate mint cookies I made were slightly different from the store brought cookies I was so fond of but no less delicious. Dipped in a thin mint-piked chocolate glaze, these chocolate mint cookies were all chocolate goodness with minty undertones. One bite and I was swooning and transported right back to the carefree days I lived in Melbourne.
One day, I’ll be back in Melbourne walking down the familiar streets and people watching at my favourite cafes.
But for now, these cookies are enough to keep me dreaming.
Chocolate-Covered Chocolate Mint Cookies [adapted from Sherry Yard's Desserts By the Yard]
Ingredients
3/4 cup plain flour
1/4 cup unsweetened cocoa powder
1/2 cup caster sugar
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
90g unsalted butter, cubed
1 egg yolk
3/4 tsp mint oil
1/8 tsp vanilla extract
Chocolate Glaze
1 1/2 cups dark chocolate chips
1 tsp vegetable oil
Few drops of mint oil
- Combine the flour, cocoa powder, sugar, baking powder, soda and salt in a food processor. Add the butter and pulse to cut the butter into the dry ingredients. Add the egg yolk, mint oil and vanilla extract and pulse till a soft dough forms.
- Turn the dough out into a piece of plastic wrap. Shape into a 2 inch thick log, wrap and refrigerate for at least 2 hours.
- Preheat the oven at 175 C. Line 2 baking trays with baking paper and set aside.
- Cut the dough into 1/4 inch thick disks and place them 1/2 inch apart on the baking trays. Bake for 12 minutes or until the edges of the cookies are firm. Remove the cookies from the oven and let cool completely on the trays. The cookies will firm up as they cool.
- To make the chocolate glaze Put the chocolate chips in a bowl and nuke them in the microwave in 30 seconds intervals, stirring after each interval, until the chocolate melts. Add the vegetable oil and mint oil and stir to combine.
- Dip each cookie into the chocolate glaze, making sure to coat each side well. Place the cookies on a baking rack to allow the excess chocolate glaze to drip off. Makes about 20 cookies
