Recipe:
Spent Grain Thin Mint Cookies
So Erica wasn't a fantastic Girl Scout. In fact, she never made it out of Brownies (despite her best friend's mother being the troop leader). Perhaps if there was the promise of a beer-making-badge next to the the place-mat-making-badge she would have fared better.
But that didn't stop her from continuing to enjoy the best thing the Girl Scouts have ever done, cookies. Our 100% spent grain flour version has an even crispier cookie-base than the original. And is doused in melt-in-your mouth mint chocolate. Make them and earn your badge in deliciousness.
WHAT YOU NEED FOR THE COOKIES
- 1 stick of butter, room temp
- 1/2 cup of sugar
- 1/2 cup Dutch cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon coarse salt
- 3/4 cups Spent Grain Flour
WHAT YOU NEED FOR THE CHOCOLATE COATING
- 8 oz dark chocolate, chopped
- 1 teaspoon mint extract
- 2 tablespoons butter
WHAT YOU DO
- Preheat oven to 350 degrees F.
- Cream the butter and sugar. Add in Dutch cocoa powder, salt and vanilla and mix until well combined. Fold in the flour in thirds until fully incorporated. Using your hands, form dough into a disk. If super sticky, put in the freezer for 5 minutes to chill.
- On a floured work survice (and with a floured rolling pin) roll out dough to 1/8" thickness. Using a 1.5" circle cookie cutter cut out dough and place on baking mat (or parchment) lined baking sheet.
- Bake for 10 minutes. Transfer to wire rack and let cool completely. Set aside.
- In a double boiler (or a heat proof bowl over a pot), melt chocolate, mint extract and butter.
- Carefully dip cookie in melted chocolate, flip to fully coat and remove with a fork. Return to lined baking sheet and repeat for all cookies. Refrigerate for 30 minutes to set chocolate coating. Enjoy. Make yourself a badge.
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