2/3 cup Semi Sweet Chocolate
1/3 cup Unsweetened Chocolate 1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 teaspoons baking soda 1/2 teaspoon salt 3/4 cup butter, softened 1 cup lightly packed brown sugar 2 Eggs 1 tsp Vanilla Extract 1 /3 cup milk
2/3 cup Semi Sweet Chocolate 1/3 cup Unsweetened Chocolate
In the bowl of a double boiler, melt the semi sweet and unsweetened chocolate. Set aside. In a large bowl, sift together, flour, cocoa powder, baking soda and salt. Set aside
In a standing mixer with a paddle attachment, cream together butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix until incorporated.
Add the melted chocolate and mix well.
Add the dry in three parts alternating with the milk. Mix until just incorporated.
Scoop dough onto a parchment lined cookie sheet, using a rounded tablespoon. Allow cookies to chill.
Preheat oven to 300°. Pull cookie balls from refrigerator and immediately put in oven. Bake for 7-10 minutes or until the tops begin to crack and are no longer glossy. Allowtocooltoroomtemperaturebeforeassembly.
Makes 24 mini cookies or 12 mini sandwiches.
1 cup unsalted butter
4 cups powdered sugar
1/2 tsp salt
1 tsp Mint Extract
3 Tbl Whipping Cream
Green Food Coloring (optional)
In a standing mixer with a paddle attachment, beat the butter until soft. Add the powdered sugar and salt in 3 parts and mix until smooth, scraping down the sides aftereachaddition.Addthemintandwhippingcreamandbeatuntilsmooth. Addgreenfoodcoloringtodesiredcolor.
Turn one cookie upside down, so the flat side is showing. Spoon one heaping Tablespoon of mint filling on cookie and smooth slightly. Top with another cookie making sure to press the flat side onto the filling.