Chocolate-Mint Wafers

CHOCOLATE-MINT WAFERS (Courtesy of MarthaStewart.com)

Imagine the Girl Scout's "Thin Mints" - only more substantial and surprisingly easy to make. This one is definitely a winner on all counts and will be added to my cookie arsenal for future use.

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp plus 1/8 tsp salt
6 tbsp (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 tsp pure vanilla extract
12 ounces semisweet chocolate chips
1/4 tsp pure peppermint extract
Sprinkles, for decorating (optional)

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 tsp salt. Set aside.

In a large bowl, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.

Form balls of dough (each equal to 1 tsp) and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes. Immediately transfer cookies to a wire rack to cool completely.

Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 tsp salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat. Line a baking sheet with parchment or waxed paper. Set each cookie on a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. I dragged a fork over the tops of the cookie to give them a little decoration.

Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.

Your family and friends will gooble them up... if you don't eat them all yourself.