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And now, it is time for more cookies! I really love cookie season because I love any excuse to bake (and eat) butter and sugar-laden treats. Last night I got the urge for something chocolate. Since it was already late I knew I needed something relatively quick (no long rests in the refrigerator) and easy. These cookies fit the bill.
These are rich and chocolatey cookies with an unusual chewy/crispy texture. The recipe describes them as the top layer of a brownie and that is exactly what they are like. If you could skim the very top crackly layer off of a pan of brownies, you would have these cookies. They deliver all the chocolate punch of brownies but they are lighter and less of a commitment. The addition of a little bit of mint extract makes them very festive. Of course, if you wanted pure chocolate, you could omit the mint and use chopped nuts instead of peppermint candies on top.
A couple of notes to make baking these easier. First, the thinner you spread the dough, the thinner and crispier the cookies will be. This makes the cookies great for eating, but challenging to get off the pan. I found that using a very thin, flexible spatula (like an offset spatula that you would use to frost a cake) helps to get the cookies off the sheet in one piece. Also, the original recipe says to bake the cookies for 7 minutes. My oven probably runs a bit cool but I found I needed to go to 10-11 minutes in order to get cookies to the appropriate state of crisp.
Chocolate Mint Brownie Thins
Recipe adapted from Epicurious
6 tbls butter, cut into pieces
2 ounces good quality dark chocolate (at least 72% cacao), chopped
1/2 cup sugar
1 large egg
3 tbls plus 1 tsp all purpose flour
1/4 tsp vanilla extract
1/4 tsp mint extract
pinch of coarse salt
Crushed peppermint candies, for garnish
Position your oven rack in the lower third of the oven and preheat to 350 degrees. Grease two baking sheets and set aside.
Place the chocolate and butter in a medium, microwave safe bowl. Microwave the chocolate and butter using medium power until almost melted (about 1.5 minutes). Remove from the microwave and whisk until completely melted. Add the sugar and egg and whisk until smooth (about 1 minute). Add the flour, extracts, and salt and stir until just combined. Set the batter aside and let it stand for 10 minutes.
Scoop teaspoonfuls of batter onto the baking sheets, spacing them so you get about 12 per sheet. Using the back of a large spoon, spread the dough into thin circles, about 2 inches in diameter. Top with the crushed candy. Bake in the oven, one sheet at a time, until the edges are darkened and the centers are nearly set, 7-10 minutes.
Remove from the oven and let cool on the baking sheet for 4 minutes. Using a thin spatula, remove cookies to a wire rack to cool completely.
Serve with milk. Makes 2 dozen.