Guess what I made this weekend? Girl scout cookies! My favorite flavor too: thin mint, of course. And wow, those cookies were delicious. I stumbled across an amazing recipe just the other day and I had to try it for myself. Here is my experience with it:
- 1 stick butter, softened
- 1/2 cup powdered sugar*
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup tapioca starch
- 1/4 cup brown rice flour
- 1/4 cup amaranth flour
- 2 cup chocolate chips*
- 1 teaspoon mint extract
*I put an asterisk next to some ingredients, because the kind you get determines how healthy this recipe is! I use Organic 365 powdered sugar because it’s made with tapioca starch instead of corn starch. I use Nestlé’s Dark Chocolate Morsels for chocolate chips, because they are soy free.
The first step is to make the dough. It’s pretty easy. Start by creaming the butter in a large bowl. Slowly add sugar and mix well. Next, add the cocoa powder, salt, starches and flour. It’s going to get pretty thick. I finished mixing mine with my hands, just like kneading dough. Wrap it up in floured (white rice flour is what I use for sprinkling and rolling) wax paper and stick it in the freezer for 10 minutes.
Next, preheat the oven to 350F. Place parchment paper on a cookie sheet and set aside. On a clean work surface, sprinkle white rice flour and start flattening the dough with a rolling pin to about 1/8 inch. Using a cookie cutter, get as many cookies as you can! You’ll have to reroll the dough a few times. No wasting allowed!
Bake in the oven for 7 to 8 minutes.
Note that if you don’t have more than one cookie sheet, you will have to do 2 or 3 batches.
Also, when the cookies come out of the oven, let them cool for a good 15 minutes. They fall apart when hot, but hold together surprisingly well when cold.
The next step was a real pain in the butt for me, until I watched this awesome video on how to temper chocolate. Basically, just heat your chocolate in the microwave, 20 seconds at a time, stirring and dispering heat equally. I only needed 40 seconds total to get a perfectly smooth texture. Don’t forget to add a teaspoon of mint extract.
Next, drop the cookies in the chocolate and spoon away the excess. Place them on a sheet of wax paper to dry. Keep them at least 5 minutes at room temperature, so the chocolate sets with minimum humidity.
When you’re all done, peel the cookies from the wax paper and store in an air tight container. I kept mine in the freezer. Not that I needed to, I ate them all in 3 days. Shhh!