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Antipasti - Appetizers

Chocolate Mint Cookies

Prep Time: Minutes
Cook Time: Minutes



1 1/2 cups all purpose flour 3/4 cup Unsweetened Dutched Cocoa Powder 1/4 teaspoon Sale di Cervia Sea Salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 3/4 teaspoon Pure Peppermint extract 1/2 teaspoon Pure Vanilla Extract 1 cup sugar (or Organic Evaporated Cane Juice Crystals) 1 large egg 6 ounces bittersweet (not unsweetened) or semisweet Chocolate Couverture, chopped Whisk flour, Unsweetened Dutched Cocoa Powder, and Cervia Salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in Pure Peppermint Extract and Pure Vanilla Extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky). Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.) Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place baking sheets, 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chopped Chocolate Couverture in top of double boiler set over simmering water until melted and smooth. Remove double boiler. Cool until slightly thickened but still pourable, about 10 minutes. Dip fork into melted Chocolate Couverture, then wave fork back and forth over cookies, drizzling melted Chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.) Recipe adapted from and photo courtesy of

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