They didn't turn out bad. Just... not quite what I was looking for. On the bright side, the mint creme layer was brilliant. When I did this, I ended up with double the mint creme I needed, so I've adjusted the recipe below.
Mint Creme(from Gourmet's peppermint patties recipe)
1 1/4 cups confectioner’s sugar
3/4 T Karo Syrup (or golden syrup)
3/4 T water
1/4 tsp peppermint extract
1/2 T shortening
Mix all the ingredients in a bowl, until they come together into a clumpy mess. Turn the bowl over onto a counter (preferably wax paper covered) and knead until the creme comes together. In its final form, it'll look almost like a marshmallow. (But it feels like fondant.)
Set it aside.
Crispy Cookies
Your mileage may vary here. I'm still not entirely sure what I did. But this is some kind of Mangled version of these, from Betty Crocker.
| 1/4 | cup vegetable oil |
| 2 | oz unsweetened baking chocolate, melted, cooled |
| 1 | cup granulated sugar |
| 1 | teaspoons vanilla |
| 2 | eggs |
| 1 | cup all-purpose flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 8 oz | milk chocolate (for finishing) |
Preheat the oven to 350 degrees F
Mix the oil, chocolate, sugar and vanilla. Add in eggs, one at a time, while mixing. Add in the flour, baking powder and salt. Once the dough starts to come together (mine never stopped containing grainy lumps of chocolate, go figure) chill the dough for as long as your patience will allow. For me, that's about 10 minutes, while I clean up ingredients and preheat the oven.
Once the dough is chilled, you can roll it into goopy ball-shapes and drop onto a parchment lined cookie sheet. Don't fret if the dough doesn't roll well. It will spread and smooth in the oven.
Bake for about 10 minutes--until the edges start to brown.
While the cookies bake, form small patties of mint creme. These will go on top of each cookie. You can form a pat by rolling a ball, and pressing down with the palm of your hand.
Once the cookies are out of the oven, press a mint creme patty on the top of each cookie, and wait for the cookie to cool.
Once cool, drizzle or drape chocolate across the top, sealing the mint and cookie together.
Why do you use oil instead of butter in the cookies?
ReplyDeleteYeah, that is rather unusual. The status of the butter in a recipe determines how the cookies come out. For example, softened vs melted vs cold can all produce a different cookie texture. So I'm betting it's the oil that gave you the cookie crisp.
ReplyDeleteWell, the oil is probably why the cookies didn't roll into spheres and ended up goopy.
ReplyDeleteBut the fact that the chocolate didn't mix in like expected probably has more to do with the temperature of the other ingredients (cold. I refrigerate dry goods) than the fat used.
It's also possible that I came in light on the baker's chocolate. I started to melt down 4 oz, and then realized that if I made the full batch of crinkles, I'd have 6 dozen cookies on my hands. So I poured approximately half of the chocolate into the batter. That "approximately" may have done me in--maybe there wasn't enough chocolate.