- 1/2 cup [115 g] unsalted butter, softened
- 1/2 cup [100 g] sugar
- 1/3 cup [80 mL] light brown sugar
- 1/3 cup [80 mL] semi-sweet chocolate chips, melted
- 1 egg, beaten
- 1/2 teaspoon [2.5 mL] vanilla
- 1 1/2 cups [210 g] all-purpose flour
- 1/4 cup [60 mL] unsweetened cocoa powder
- 1/4 teaspoon [1 mL] salt
Mint Fillling
- 2 1/2 cups [625 mL] icing sugar
- 1/2 cup [115 g] unsalted butter, softened
- 1/4 teaspoon [1 mL] salt
- 1/2 teaspoon [2.5 mL] mint extract
- 3 or 4 drops red food coloring
- 2 to 3 tablespoons [30 to 45 mL] milk or half-and-half
|
- Into a bowl, beat together softened unsalted butter, sugar and brown sugar until creamy.
- Add melted chocolate chips, beaten egg and vanilla; beat until well mixed together, scraping sides of bowl from time to time.
- Mix together flour, cocoa powder and salt into a clean bowl.
- Slowly mix dry ingredients into creamy mixture, beaten until really well combined.
- Shpae dough into a 16-inch [40-cm] long roll.
- Wrap into plastic wrap then refrigerate dough for approximately 1 hour, until firm.
- Then preheat oven to 400°F [200°C].
- Grease then cover 2 cookie sheets with parchment paper.
- Slice dough into 1/3-inch [8-mm] thick slices; arrange onto prepared cookie sheets.
- Bake cookies into preheated oven for approximately 10 to 12 minutes, until they keep their shape.
- Leave cokies to cool onto cookie sheets for 5 mintues.
- Transfer cookies onto wire racks; leave to cool completely.
- For the mint filling, beat together icing sugar, melted unsalted butter and salt until well blended.
- Add mint extract and red food coloring; beat filling until evenly colored.
- Mix in enough of the milk, 1 tablespoon [15 mL] at a time, to get a frothy filling.
- Evenly spread mint filling on top of half of cooled cookies, using a piping bag if desired.
- Top with remaining cookies.
|
