Chocolate Mint Swirl Cookies
Votes: 1
Time: 2 hours 58 minutes
Complexity: average
Quantity: 36 pcs.
Complexity: average
Quantity: 36 pcs.
You won't be able to contain your admiration when you see Alton Brown's Chocolate Mint Swirls. These mint and chocolate cookies, topped with crunchy candy pieces, look like they've just come out of an elf's workshop. All that's missing is some ribbon and pretty packaging (and maybe a few bells!).
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sugar cookie dough:
- 3 cups premium wheat flour
- 3/4 tsp baking powder
- 1/4 teaspoon fine salt
- 1 cup softened unsalted butter
- 1 cup of sugar
- 1 beaten egg
- 1 tbsp. milk
- Powdered sugar for breading
Ingredients for the dark part of the cookies:
- 85 g melted dark chocolate
- 1 tsp vanilla extract
Ingredients for the light part of the cookies:
- 1 egg yolk
- 1 teaspoon mint essence
- 1/2 cup crumbs from regular or mint candies
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Recipes with similar ingredients: premium flour, eggs, milk, powdered sugar, dark chocolate, vanilla extract, mint extract, lollipop sticks
Cooking the dish according to the recipe:
- Sift together the flour, baking powder, and salt. Set aside. In the large bowl of a stand mixer, place the butter and sugar and beat until pale. Add the eggs and milk and mix well. Reduce the mixer speed to low, gradually add the flour, and beat until the mixture begins to pull away from the sides of the bowl. Divide the dough in two, wrap in parchment paper, and refrigerate for 2 hours.
- Add chocolate and vanilla extract to one half of the dough and mix well with your hands. Add egg yolk, mint essence, and candy crumbs to the other half of the dough and mix well. Wrap both halves in plastic wrap and chill for 5 minutes. Roll out each dough separately to a thickness of about 0.6 cm. Place the mint dough on top of the chocolate dough and press the edges. Place the dough on parchment paper or a flexible cutting board and roll it into a log. Wrap in parchment and refrigerate for 2 hours.
- Preheat oven to 190C.
- Remove the dough from the refrigerator and cut into 1-cm-thick pieces. Place the cookies 2.5 cm apart on a greased baking sheet, parchment paper, or silicone mat and bake in the oven for 12-13 minutes, rotating the pan halfway through. Remove from the oven and let them cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 1 week.
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