¾cupsemisweet chocolate chips or chopped chocolate130 grams
1tablespoonoil
Instructions
Chocolate Cookies
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
With an electric mixer, cream together butter and granulated sugar until smooth, about 3-4 minutes. Add vanilla and egg and beat until combined.
Add the flour, cocoa powder, baking soda and salt and mix until a dough forms (it should hold together easily, and may be tacky but not too sticky).
Roll into 16 1¾" balls (a little bigger or smaller is fine). Bake for 8-10 minutes, until the center of the cookie is slightly glossy but the edges are set.
Let cool for 10 minutes before removing from the pan to cool completely.
Mint Frosting
In a medium bowl, beat together powdered sugar, butter, milk, mint extract and food coloring if using. Add additional powdered sugar to thicken if needed, or a splash of milk to thin if too thick.
Spread evenly over cooled cookies and place in the freezer for at least 15 minutes while you melt the chocolate.
Chocolate Ganache
In a medium bowl, stir together chocolate and oil. Heat in the microwave in 30-40 second intervals, stirring well each time, just until melted.
Spoon over frozen cookies (having the cookies frozen makes it a lot easier to control where the chocolate goes without it running off). Serve or leave at room temperature to thaw completely (the chocolate will remain firm).
Video
Notes
Ingredients and Substitutions:
Dairy-free: you can make this recipe with hard vegan margarine and dark chocolate to make the recipe dairy-free.
Gluten-free: you can use gluten-free oat flour to make this recipe gluten-free, just ensure there has been no cross-contamination.
Whole wheat: I often make this cookie recipe with 100% whole wheat flour and no one ever notices - it's a great way to pack in extra fibre!
Frosting: obviously, we love chocolate and mint and that's why we use mint extract. However, any flavor of extract will work here! Feel free to experiment with the flavor of these cookies.
Storage:
Store: Once the cookies have cooled completely on a wire rack, store them in an airtight container in the refrigerator or in the freezer. They can sit at room temperature for an hour or two, but we don't want the chocolate or frosting to get too warm. The cookies will last up to a week in the refrigerator, or up to 2 months in the freezer. Flash-freeze the cookies on a baking tray, then store them in a Ziploc bag with parchment paper in between each one so they don't stick together.