Homemade Thin Mints

Found online at this website - first year made 2019 by Dom

Ingredients

For the cookie

• 2 cups (260 g) all-purpose flour
• ½ cup (42 g) dark cocoa powder
• ½ teaspoon salt
• 1 cup (226 g) unsalted butter, softened
• ⅔ cup (133 g) granulated sugar
• 1 large egg white
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract

For the coating

• 12 ounces (339 g) dark or semisweet chocolate, coarsely chopped
• ½ teaspoon vegetable oil
• ¼ teaspoon peppermint extract

Instructions

Make the cookies

1. In a medium bowl, combine the flour, cocoa powder, and salt. Stir with a whisk; set aside.
2. Using a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and sugar together on medium speed until smooth and creamy, about 3 minutes. Beat in the egg white followed by the vanilla and peppermint extract. The dough may appear curdled, this is normal. Gradually add the flour in 3 additions, beating just until incorporated after each one. Scrape down the sides of the bowl as needed. 
3. Divide the dough in half. Working with one half at a time. Place the dough between two pieces of parchment paper and roll it to a ¼ inch thickness. Leaving the dough in between the parchment paper, transfer it to a baking sheet. It's okay to stack the slabs of rolled dough. Refrigerate for at least 3 hours or freeze it for 1 hour.
4. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. 
5. Working with one disk at a time. Remove the top layer of parchment paper and cut circles with a 2-inch cookie cutter. Place the cookies on the prepared baking sheets about 1 and ½ inches apart. Gather the scraps of dough, reroll and chill to continue cutting and baking.
6. Bake for 15 to 18 minutes, until the cookies feel firm to the touch. Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the coating

1. Combine the chocolate, oil, and extract in a medium heatproof bowl set over a pot of barely simmering water. Stir continuously until melted and smooth.
2. Using a fork, dip each cookie into the melted chocolate, turning to coat and tapping off any excess. Place cookies onto a parchment-lined baking sheet. Refrigerate the cookies until set, about 10 minutes. Cookies are best when served cold.

Notes

Adapted from Dorie's Cookies

Make ahead tip

1. The dough can be rolled out and kept in the refrigerator for up to 3 days or frozen for up to 2 months. Cut and bake as directed, even straight from the freezer.
2. Baked (uncoated or coated) cookies will keep for up to 7 days in an airtight container stored in the refrigerator or up to 2 months in the freezer. 

Mocha and Orange Sablé Icebox Cookies

 http://portandfin.com/mocha-orange-sable-icebox-cookies/

 Recipe type: Dessert

Author: Finn

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

The dough for these Christmas cookies can be made ahead of time and frozen, giving you more time to rest and relax over the holiday season!

Ingredients

• Chocolate Espresso Dough:
• 1½ cups flour
• ½ Tbsp finely ground espresso beans
• ½ cup cocoa powder
• 1 cup butter, room temperature
• 1 cup icing sugar
• 1 tsp vanilla extract
• 1 cup walnuts, chopped
• .
• Orange Sablé Dough:
• 1¼ cup whole blanched almonds
• 1 cup icing sugar
• ¾ cup butter, room temperature
• 3 Tbsp finely grated orange zest (~3 oranges)
• 1 large egg
• 1 Tbsp fresh lemon juice
• 1½ cups flour
• 1 cup dried cranberries, chopped

Instructions

1. In a large bowl, sift together the flour, cocoa powder and ground espresso. In a second bowl, beat together the butter, sugar and vanilla until light and creamy- about 3-4 minutes. Gradually mix in flour mixture. Add 1 cup chopped walnuts and mix. Wrap in plastic and store in fridge.
2. For the orange sablé dough, place almonds and sugar in a food processor and process until the mixture resembles coarse cornmeal or sand (hey! Sablé! That's the name of the cookie)  and set aside. In a large bowl, beat butter and zest together until light and fluffy- roughly 2-3 minutes. Add the almond mixture and mix until just combined. Add egg and lemon juice and mix to combine. Add flour and mix until just combined. Add cranberries and- you guessed it- mix until just combined. Wrap the dough in plastic and refrigerate.
3. Bring the orange sablé dough to room temperature. Line an 8" inch square pan with plastic wrap. Press the orange dough into the bottom of the lined pan, smoothing the top as flat as possible. Cover with plastic and return the dough to the fridge for another hour.
4. Bring chocolate dough to room temperature. Remove plastic wrap from the top of your orange dough and press the chocolate layer overtop, smoothing the top as flat as possible and pressing it into the pan.
5. Cover the now layered doughs with plastic wrap and chill for at least 2 hours or as long as overnight.
6. Remove the dough block from the pan-mould and remove the plastic wrap from the top and bottom. Cut dough into 2"x8" bricks. At this point you can wrap the 'bricks' up and freeze what you don't want to use right away or you can start this next step right away.
7. Heat oven to 350 degrees. Line a baking sheet with parchment paper. Slice each brick log into ¼" inch thick slices and lay the slices on the parchment, at least ½" inch apart. Bake until firm, roughly 10-12 minutes. Cook on a wire rack with the dough-divide (between the chocolate and orange) laying perpendicular to the wires (I learned this one the hard way, when they're still warm and soft they can break right down the seam!)

Double Chocolate Chunk Orange Cookies

https://www.mccormick.com/recipes/dessert/double-chocolate-chunk-orange-cookies
Sandi - Connie's friend - came to help - even with a cast still on her broken wrist!
This was one of the recipes she rocked
PREP:	20 minutes			Cook time:	10 minutes
Temp:	350°F			Makes:	24
Ingredients:
2	cup	flour
2/3	cup	cocoa powder, unsweetened
0.25	teaspoon	salt
1	teaspoon	baking soda
1	cup	butter, softened
1	cup	granulated sugar
2/3	cup	light brown sugar, firmly packed
2	large	eggs
1	teaspoon	Orange Extract
6	ounces	baking chocolate coarsely chopped, semi sweet
1	cup	chopped pecans
Method:
1	Preheat oven to 350°F.
2	Line baking sheets with parchment
Dough Steps:
3	Mix flour, cocoa powder, baking soda and salt in medium bowl.
	Set aside.
4	Beat butter and sugars in large bowl with electric mixer on medium speed
	until light and fluffy.
5	Add eggs and extract; mix well.
6	Gradually beat in flour mixture on low speed until well mixed.
7	Stir in chocolate and pecans.
Baking Steps:
8	Drop by rounded tablespoons about 2 inches apart
9	Bake 8 to 10 minutes or just until cookies are set.
10	Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Chewy Chocolate Cookies II

350F

 

45 minutes  48 servings 115 cals

• 1 1/4 cups margarine, softened
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup chopped walnuts

Directions

• Prep 15 m
• Cook 9 m
• Ready In 45 m

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

Footnotes

• Reynolds® parchment can be used for easier cleanup/removal from the pan.
• Originally found on Safeway site, when searching also found on Allrecipes

Nutrition Facts

Per Serving: 115 calories; 6.7 g fat; 13.5 g carbohydrates; 1.5 g protein; 8 mg cholesterol; 90 mg sodium. Full nutrition

Truffle Cookies

Prep 30 minutes   Bake 7 to 9 minutes  325F oven makes 48 cookies

Ingredients:
8 ounces bittersweet chocolate, chopped
3 Tbsp butter
2 eggs
1/3 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup all purpose flour
2 Tbsp unsweetened cocoa powder
1 tsp vanilla
1/2 tsp baking powder
6 ounces bittersweet chocolate, chopped
unsweetened cocoa powder or powdered sugar (optional)

 Directions:
1. in a heavy saucepan melt the 8 ounces chopped bittersweet chocolate and butter over low heat, stirring frequently.
Add eggs, brown sugar, granulated sugar, flour, the 2 tablespoons cocoa powder, the vanilla, and baking powder.
Stir until combined. Stir in the 6 ounces chopped bittersweet chocolate.

2. Drop dough by slightly rounded teaspoon 1 inch apart onto an ungreased cookie sheet

3. Bake in a 325F oven for 7 to 9 minutes or until edges are firm and surfaces are dull.
Do not overbake.
Transfer cookies to a wire rack; cool.
if desired, sift cocoa powder or powdered sugar over the tops before serving.
Makes 48 cookies


Nutrition facts per cookie: 63 cal 4g total fat (2 g sat fat) 11 mg chol. 15 mg sodium, 8 g carbo. 1 g fiber 1 g protein.

Mocha Chocolate Chip Cookies

Our cook was very frustrated by these. Recipe claims 'just 5 minutes to make' - Not even close. Perhaps it was new baker woes, but definitely not 5 minutes.


from : https://chocolatecoveredkatie.com/2012/07/10/no-bake-mocha-chocolate-chip-cookies/

Ingredients

• 2/3 cup quick oats (60g)
• 1/4 cup plus 3 tbsp oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.) (60g)
• 2 tbsp cacao or cocoa powder (10g)
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup plus 1 tbsp xylitol or sugar (60g)
• 1 1/2 tsp instant coffee granules (I used decaf Mt. Hagen)
• 1/4 cup chocolate chips or mini chocolate chips
• 1/4 cup vegetable oil or coconut oil
• 2 tbsp water
• 1/2 tsp pure vanilla extract

Instructions

No Bake Cookies Recipe: In a mixing bowl, combine all dry ingredients and stir very well. In a cup, combine liquid ingredients, then pour wet into dry and stir until incorporated fully. Transfer to a plastic bag and smush into a ball. Now you can roll into smaller balls or fridge until a little firmer. (If you use coconut oil, these cookies will harden when chilled, but they go back to being soft if left out.) You could also bake these if you wish. For gluten-free no bake cookies: be sure to use certified-gf oats and oat flour.


Nutrition info per cookie:

• Calories: 50
• Fat: 3g
• Carbs: 6g
• Fiber: .5g
• Protein: .5g
• WW points (new system): 1 point

https://chocolatecoveredkatie.com/no-bake-chocolate-coffee-cookies-nutrition-facts/

EDIT: I thought (and still think) I got 26 cookies when I made these, but some of the commenters have said they’re getting only 14-16. Other commenters are indeed getting 26 cookies, so I think it’s just that some people are making bigger cookies.  If your batch yields 16: there will be 80 calories, 4.5g fat, 10g carbs, and 1g each protein and fiber (with 2 ww points) per cookie.
Notes: Nutritional information does include the chocolate chips. If you choose to leave out the chips, the calories and fat will be a little lower. (I wouldn’t recommend leaving them out, but it’s your choice. They certainly won’t be as good!)

Substitution Notes:
For the oat flour: I haven’t tried these cookies with another flour subbed for the oat flour. If anyone experiments with almond flour or coconut flour (or any other flour flour), please report back with results. (If you do want to experiment with coconut flour, you’ll probably have to add more liquid to the recipe.)
For the oil: I haven’t tried these cookies with applesauce (or anything else) subbed for the oil, and I can’t vouch for the results if you sub out the oil. But as always, feel free to experiment.
For the coffee granules: Texture-wise, it should be no problem to omit the coffee. I can’t vouch for the flavor, though, as I haven’t tried it. Also, you could try omitting and just using brewed espresso for the water instead… but I haven’t tried it. (Do I sound like a broken record? It’s because I’m trying to anticipate all questions I might get!)
All other substitutions: I’ve only tried the recipe as written, and therefore I can’t tell you if a particular substitution will work. I only vouch for the deliciousness of these cookies if you make them exactly as written… right down to the last grain of salt ;).

Texas Sheet Cake Cookies

350^oF for 7-8 minutes

makes 24 cookies

Ingredients

Cookies

• ½ cup butter, room temperature
• ⅓ cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 tsp baking powder
• ½ tsp salt
• 1⅓ cup flour
• ½ cup semi-sweet chocolate chips, melted

Icing

• ½ cup butter
• 2 Tbsp cocoa powder
• 3 Tbsp milk
• 2½ cups powdered sugar

Instructions

Cookies

1.     Preheat oven to 350°

2.     Line baking sheet with parchment or silicone mat, set aside.

3.     In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.

4.     Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.

5.     Turn mixer to low and slowly add in flour. Dough will be thick.

6.     In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.

7.     Mix melted chocolate directly into cookie dough until evenly mixed.

8.     Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!

9.     Transfer to a wire rack to cool.

Icing

1.     In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.

2.     Pour icing over cookies and allow icing to set before serving.

Notes:

·        store at room temperature for up to 3 days.

·        *Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.

Made by Sami