[donotprint]I have SO many things to say about this simple little recipe. If you can’t bear to wait through all my random thoughts, skip down to the end where you will see that these little gems come together with just three ingredients, and in just about no time. Otherwise, don’t say I didn’t warn you.
First of all, I have to admit that I was a Brownie drop-out. I was miserable at all the things Brownies are supposed to be good at. I wasn’t able to sew a half-way decent sit-upon (remember those?). I could never find my uniform on the days I was supposed to wear it (it was probably under my bed, where I stashed things when my mother put her foot down and made us Clean Our Rooms.)
Practically the only happy memory I have of my short-lived Brownie career, other than the happy happy day when my mom took pity on my and let me drop out, was the discovery of Girl Scout Thin Mints. Oh yes. Chocolate covered wafers of pure happiness. Loved them then, love them now. I would also like to point out that the whole Brownie thing is further proof that opposites attract, as the Southern husband made it all the way to Eagle Scout.
The second thing that this recipe reminded me was that melting chocolate is an art and a science that can literally make you cry, if you are me. Here’s the thing…one false move during the melting process and the chocolate will seize. Seizing is the technical term for going to just about melted to a hard, grainy lump of chocolate disaster. It can happen in the blink of an eye, and there you are with your lump of evil chocolate, weeping. It happens if the chocolate gets too hot, or if there is any teeny invisible drop of water in it. It’s tragic, and for me, it happens when I try and melt chocolate in the microwave. Not every time, mind you…just enough to make me crazy. Which is why I finally realized that it is worth the extra work of dragging out the double boiler and melting it slowly and lovingly on the stove with a gently simmering pot of water underneath it. It will melt in a dependably obedient way, and you won’t find yourself sobbing in the kitchen with an empty bag of Ghiradelli chips in your hand.
Now that I’ve gotten all that off my chest, here’s a fun recipe that is the closest I’ve seen yet to the classic Thin Mint. You need a box of those thin plain chocolate wafers from the supermarket, some semi-sweet chocolate chips, peppermint extract, your handy double boiler and some parchment paper. Now, melt up the chips in the double boiler, stirring them constantly until they are smooth and liquid. Take the top of the double boiler with the chocolate off the heat and stir in the peppermint extract.
Next, dip those thin wafers into the melted chocolate one by one and place them on a cookie sheet that you have lined with parchment paper. A fork is the best way to handle them…it makes the cookies easy to flip over in the melted chocolate and easy to lift out and put on the parchment paper.
Aren’t they gorgeous? Let’s take a closer look…
Now pop the cookie sheet into the fridge until the chocolate hardens – 15 minutes or so should do it.
Chocolate Mint Heaven! No crying allowed.
Chocolate Mint Cookies, adapted from Martha Stewart[/donotprint]