Here's a Happy Valentine's Day mash up between a thin mint and an Oreo. You're welcome. And you don't even have to take it all the way. You can stop at just a cut out heart dipped in minty dark chocolate. Fill the hearts with a minty, buttery center and leave them naked. Or go the whole nine. However far you take them you will love them. It's all about the love, people!
mint chocolate hearts
1/2 cup butter
1/2 cup raw cane sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 & 1/2 cups unbleached flour
1/2 teaspoon baking powder
1/4 cup cocoa
1/4 cup dark cocoa
6 tablespoons soft butter
1 cup confectioners' sugar
1/4 teaspoon mint extract
1 tablespoon light cream (or enough to achieve a spreadable consistency)
12 ounces dark chocolate, broken or cut into small pieces
2 teaspoons vegetable oil
1/2 teaspoon mint extract
In a stand mixer beat butter and sugars until creamy. Add egg and vanilla extract: beat well, scraping the bowl as necessary. Whisk together flour, baking powder and cocoa. Add to butter mixer and blend on low until dough forms. Wrap dough and chill for at least one hour or over night.
Preheat oven to 350 degrees. Cut dough in half. Roll each half to 1/8 inch thickness. Cut out cookies using a 2&1/2 inch heart shape cutter. Dough scraps can be re-rolled two times. Place cookies on parchment lined baking sheets 1/2 inch apart. Bake for about 10 minutes. (Do not over bake, it's hard to tell if cookies are getting burned because they are so dark to begin with.)
Cool cookies completely on a wire rack before filling.
For the filling: Beat butter and confectioners' sugar together until light and fluffy. Add mint extract and beat to combine. Spread about 1/2 teaspoon on the half the cookies and top with another cookie.
For the coating: Place chocolate, vegetable oil and mint extract in a small, deep bowl on top of a pot of water. Bring the water to a slow simmer and let the chocolate melt. When most of the chocolate seems melted stir it to complete melting. Remove carefully from the water pot and set aside to cool slightly.
Working with a fork, dip each cookie in the chocolate and carefully turn it over to coat. Remove any excess chocolate with a small offset spatula. Place dipped cookies on a wire rack to dry thoroughly. Makes about 18 cookies.