Ingrédients pour Tsr Version Of Girl Scout Thin Mints Recipe By Todd Wilbur
- Fudge Cake Mix
- 1 tablespoon shortening
- Cake Flour
- Egg
- ½ cup cold water
- Nonstick Cooking Spray
- Semi Sweet Chocolate Chips
- 1 teaspoon peppermint extract
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Comment préparer Tsr Version Of Girl Scout Thin Mints Recipe By Todd Wilbur
- In a large bowl, combine 1 cup (2 sticks) unsalted butter, softened; ¾ cup granulated sugar; ¾ cup packed light brown sugar; 2 teaspoons pure vanilla extract; 2 large eggs; 2 ¼ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; and ¼ cup unsweetened cocoa powder. Gradually add ½ cup cold water, mixing until a dough forms.
- Cover the dough and chill in the refrigerator for at least 2 hours (or up to overnight).
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 1/16 inch thickness.
- Use a 1 ½-inch cookie cutter (or a similarly sized lid) to cut out cookie rounds.
- Arrange the cut dough rounds onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove the cookies from the oven and let them cool completely on the baking sheets.
- While the cookies cool, prepare the chocolate coating: In a microwave-safe bowl, combine 12 ounces good quality dark chocolate chips, 1 teaspoon peppermint extract, and 1 tablespoon shortening.
- Microwave in 30-second intervals, stirring gently after each interval, until the chocolate is completely melted and smooth.
- Dip each cooled wafer into the melted chocolate, tapping off any excess against the side of the bowl.
- Place the dipped cookies side-by-side on a wax paper-lined baking sheet.
- Refrigerate for at least 30 minutes to allow the chocolate to set completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
28g
Fat
10g
Carbs
3g