September 2, 2013

Chocolate mint thumbprints

I made chocolate mint thumbprints last night.  I did this because I lost one of my cookbooks.  Let me explain.  At one time in my life, I had the cookbook Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.  They have a bakery in Brooklyn named Baked.  I thought I knew the location of all of my cookbooks, but I couldn't find this one.  (I live out of boxes right now.  It can be a pain.)  I still can't find it, so I think I need to write it off as lost forever.  Anyway, I was googling Baked and its two sequel cookbooks, and I came across this recipe from Baked Explorations.  I like mint and chocolate together, so I thought I'd give it a go.

YUM.  They turned out much better than I thought they would.  They are absolutely delicious.  I did change one thing in the recipe.  It originally called for a white chocolate ganache filling.  I switched it to dark chocolate.  My technique for making the indentations in the cookies got better as I went along, so next time should be much easier.  

The cookie and the ganache both have chocolate and mint.  The mint in the cookie part is subtle, while the mint in the ganache is strong.  This was the first time I've used peppermint extract.  I found an interesting warning on the bottle.  

Avoid direct contact with mouth?
The cookies were good last night, but they were even better after chilling overnight in the fridge.  Yes, I did have cookies for breakfast this morning.  There is nothing wrong with that.  


  1. They sound/look great! Maybe you could make them at Christmastime so we all can taste them. Or heck, why wait - maybe Thanksgiving.... :)

    1. Sure, I'll make some so you can taste them. Pop-Pop really liked them, too.


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