Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 egg yolk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup semisweet chocolate chips
- 1 tbsp vegetable oil
Special equipment needed:
- Piping bag with a small round tip
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, and salt.
3. In a large bowl, beat the butter and powdered sugar until light and fluffy. Add the egg yolk, vanilla extract, and peppermint extract, and beat until well combined.
4. Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
5. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
6. Cut the dough into long, thin rectangles using a sharp knife or pizza cutter.
7. Transfer the rectangles to the prepared baking sheet.
8. Bake for 12-15 minutes, or until the cookies are firm to the touch.
9. Let the cookies cool completely on the baking sheet.
10. In a microwave-safe bowl, melt the chocolate chips and vegetable oil in 30-second intervals, stirring after each interval, until smooth.
11. Transfer the melted chocolate to a piping bag fitted with a small round tip.
12. Pipe a thin line of chocolate down the center of each cookie.
13. Roll the cookies up tightly, starting at one end and rolling towards the other end.
14. Place the rolled cookies on a parchment-lined baking sheet and refrigerate until the chocolate is set, about 10-15 minutes.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
Makes about 20-24 cookies
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 30mg
Total carbohydrates: 12g
Dietary fiber: 1g
Sugars: 5g
Protein: 2g
Substitutions for ingredients:
- For a gluten-free version, use gluten-free flour instead of all-purpose flour.
- For a dairy-free version, use dairy-free butter instead of unsalted butter.
Variations:
- Instead of peppermint extract, use other extracts such as almond, orange, or raspberry.
- Add chopped nuts or dried fruit to the dough for added texture and flavor.
Tips and tricks:
- Make sure the dough is rolled out thinly and evenly to ensure the cookies bake evenly.
- If the dough is too sticky, refrigerate it for 10-15 minutes before rolling it out.
- Use a ruler or straight edge to ensure the rectangles are uniform in size.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies do not need to be reheated.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive presentation.
Garnishes:
Garnish the cookies with fresh mint leaves or crushed candy canes.
Pairings:
Serve the cookies with hot cocoa or coffee.
Suggested side dishes:
Serve the cookies as a dessert after a meal.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water to moisten it.
- If the chocolate hardens before you can roll the cookies, microwave it for a few seconds to soften it.
Food safety advice:
- Make sure to wash your hands and all equipment before starting the recipe.
- Store the cookies in an airtight container to prevent contamination.
Food history:
Mint chocolate cigarettes are a classic French dessert that originated in the early 20th century.
Flavor profiles:
The cookies have a rich chocolate flavor with a refreshing hint of mint.
Serving suggestions:
Serve the cookies as a sweet treat after dinner or as a snack with a cup of tea.
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Taste: Rich, Sweet, Minty, Chocolatey