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Triple Chocolate Minted Cookies

This holiday season, I was part of The Great Food Blogger Cookie Swap hosted by Love & Olive Oil and The Little Kitchen. Each participant was given three other bloggers to send a dozen cookies to and would then receive three dozen cookies. (Um yes, please!) I opted for a Martha Stewart recipe but changed it quite a lot to suit my taste and style. They came out chocolatey, minty, and oh so decadent. To post them, I up-cycled a few tea boxes, covered them with newspaper, then finished them off with a paper and bead flower and a little scrap of ribbon. We received some dynamite cookies from Zenseroni, Baking, Making etc…, and Anglers Rest and sent these to Mrs Iles, Aga Girls, and Nelly’s Cupcakes.

Makes: 6 dozen

Prep Time: 1 hour 30 mins

Cooking Time: 15 mins

Cookie Ingredients:

1 c/110 g unsweetened cocoa powder
½ c + 2 tbl/70 g flour
¼ tsp salt
½ c/110 g butter, room temperature
½ c/100 g sugar
1 egg, room temperature
confectioners’ sugar, for work surface

Ganache Ingredients:

¼ c/60 mL heavy cream
6 oz/170 g white chocolate, very finely chopped
2 handfuls fresh mint, divided

For the Glaze:

7 oz/200 g semisweet chocolate, very finely chopped
1 oz/30 g white chocolate, very finely chopped

Method:

Whisk the cocoa powder, flour, and salt together in a bowl. In a separate bowl, beat the butter and sugar with an electric mixer until pale and fluffy. Reduce speed to low and add the egg. Gradually add the flour mixture to the butter mixture until just combined. Divide in half and shape each half into a flat circle (to make it easier to roll out). Cover in cling film and refrigerate until firm.
Preheat oven to 175°C/350ºF. Dust a work surface with confectioners’ sugar and roll out the dough to an even thickness of 3 mm. Using a 2 in/5 cm circular cookie cutter, cut out the cookies and place on a baking sheet lined with parchment paper. Gather the scraps, re-roll, and re-cut until all the dough has been used. Bake for 8-10 minutes and let them cool completely on wire racks.
While the cookies are cooling, make the ganache. Bring the cream and half the mint to a bowl over medium-high heat. Strain into the bowl of white chocolate and stir until fully melted, returning to the heat if necessary. Very finely mince the remaining mint, then add it to the chocolate. Allow to cool slightly.
Spread a healthy layer of ganache onto the bottom of each cookie. Repeat with the remaining cookies and then refrigerate until firm.
Meanwhile, prepare the glaze. Melt the semisweet chocolate in a bain marie or in the microwave, stirring regularly. Dip the ganache-covered side of the cookie into the melted chocolate. Gently shake to remove excess chocolate. Place on a wire rack to allow the chocolate to settle evenly and then refrigerate until set.
Finally, melt the white chocolate in a bain marie or in the microwave, stirring regularly. Using a spoon, drizzle over the cookies to create whatever pattern you like. Refrigerate again until set, then sit down and enjoy all your hard work!