So one of my friends at work was leaving last week for greener pastures. As she was coming in on the weekend, I decided to make some cookies and drop them off to her as a little goodbye gift. I chose chocolate cookies, because everyone one loves chocolate & I chose mint because mint is a summery flavour. Combine these classic sweet flavours together and you get chocolate mint thins - reworked a la Super Natural Cooking.
They were great tasting, and simple enough recipe wise, but I doubt I will make them more than once a year simply because of the time-suck of the complete coating process. It was crazy time consuming. As you can see, I got lazy and after the first 35 or so, I just gave up and started shaking strings of chocolate over the cookies instead. Same basic taste, a bit different texture, and far more sanity. If you wanna coat them all, I suggest making them much bigger than the 1 1/2" circles recommended with the recipe.
I know that some people may be confused at the flavour mint chocolate coating in the recipe in the book. I believe that the author is totally wrong about vanilla extract being used to flavour the chocolate - don't do it! Alcohol in the extract messes up the balance of the chocolate fat and causes the chocolate to separate or clump. I do agree with the alternative she presents, which is to use mint "flavouring". You can buy all sorts of "flavouring" - just as you can extract - in most of your decent local grocery stores. I might even try chocolate orange covered espresso shortbread this winter, as overall the recipe was a great idea.
Cheers!
1 comment:
Oh man! Maybe that's what I did. Though I don't remember adding vanilla extract. Same story for peppermint extract? If no to pepermint extact what do you use for mint flavouring?
Out of the two I like the look of the cookies with the chocolate streaks!
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