- 3/4 cup (90 grams) whole-wheat pastry flour
- 1/3 cup (26 grams) cocoa powder
- 1/2 cup (100 grams) muscavado or brown sugar
- Pinch of salt
- Pinch of baking soda
- 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
- 1 to 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 16 ounces semisweet chocolate, chopped
- 6 tablespoons (3/4 stick) unsalted butter
- 1 1/4 teaspoons peppermint extract
- 1/4 teaspoon salt
- To make the cookies, combine the flour, cocoa powder, sugar, salt, and baking soda in the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Pulse several times to mix thoroughly. Drop in the butter 1 tablespoon at a time and pulse to create a crumbly mixture. Then, with the food processor running, drizzle in 1 tablespoon of milk, vanilla, and peppermint. Mix until the mixture starts to stick together, about 1 minute. If the mixture seems too dry, drizzle in the other tablespoon of milk.
Turn the dough out onto a lightly floured surface. Pull the dough together into a ball—it might be a bit sticky, so flour your hands well. Form the dough into a log that is about 1 inch in diameter and wrap it in plastic wrap. Refrigerate the dough for at least 15 minutes, or up to 1 week (if storing for longer than a day, let the dough warm until it is a little pliable before you slice it).
Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment. Slice the log into 1/4-inch-thick discs. You can slice the discs slightly thinner or thicker if you wish—thinner cookies will be more crisp and thicker ones will be more firm. Place the cookies about 1 inch apart on a baking sheet and bake for 10 minutes. Allow the cookies to cool completely on a wire rack before coating.
While the cookies are cooling, make the coating. Bring a pot of water to a simmer. Place the chocolate and butter in a heatproof bowl over the simmering water and stir to melt. Once the chocolate is melted, stir in the peppermint extract and salt. Dip each wafer into the melted chocolate and place on waxed paper to set in a cool spot (or in the refrigerator) before eating.
For gluten-free Chocolate Mint Wafers, replace the whole-wheat pastry flour with an equal amount of gluten-free all-purpose baking mix.
For vegan Chocolate Mint Wafers, replace the butter with an equal amount of coconut oil and the milk with an equal amount of almond, coconut, or rice milk.
More from: Real Snacks• Toaster Tarts Recipe
• Home Baked Potato Chips Recipe
• Orange Vanilla Ice Pop Recipe
©2012 By Lara Ferroni. All rights reserved. Excerpted from Real Snacks: Make Your Favorite Childhood Treats Without All the Junk by permission of Sasquatch Books.
Real Snacks (Sasquatch, 2012) by Lara Ferroni recreates your favorite childhood treats and brings them together all in one cookbook. Every recipe can be modified to be gluten-free or vegan friendly, so that everyone can take a trip down memory lane. The following excerpt is her recipe for chocolate mint wafers.
There’s one week out of the year when you should absolutely not think about making these homemade chocolaty mint cookies: when the Girl Scouts come around. The rest of the year? Go for it.