Giving presents to the love of your life can be a tricky thing, especially when said loved one has absolutely everything and you’re running out ideas. After already Christmas-gifting and birthday-gifting Mr. Tofu everything he likes (good bourbon, magnetic ball bearing “Bucky Balls” for 3-D sculpting, and glow in the dark guitar picks), it’s tough to know what to do for St. Valentine’s Day. After much thinking I came out with one more thing : the combination of chocolate and mint.
We had a chocolate-mint wedding cake, chocolate mint chip ice cream is his unvarying order when we go out for ice cream, and then there’s Girl Scout Thin Mints, of course. Nary a box makes it into our house and stays the night; we both will polish off one of those tiny sleeves of waxy chocolate wafers in seconds flat, even though they’re really not all that good.
In honor of V-Day, I made homemade chocolate graham crackers and doused them in minty melted dark chocolate for Mr. Tofu. The minty bit comes from peppermint extract, I like The Spice House’s peppermint extract for it’s clean, green flavor. Because I’m a perfectionist, I do a quick microwave temper for the chocolate, so once dry it will have a nice snap and shiny surface, instructions are in the recipe.
They verdict? Mr. Tofu says these are SO much better than those lousy little overpriced cookies those girls sell.
Maybe you’ve got a chocolate-mint-ophile in your house too, or maybe you’re keen on wooing a chocolate-mint fan and need to impress, or maybe you deserve a big plate of these for yourself, romance be damned. Whatever the case, please do enjoy these delicate, refreshing, Girl Scout Cookie-esque chocolaty mint cookies with my warmest wishes for your holiday!
3/4 cup (3 1/4 oz) graham flour, or white whole wheat flour
1/2 cup (2 oz) all purpose flour, plus more for rolling
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/2 cup (1 oz) cocoa powder
1/2 cup (1 3/8 oz) powdered sugar
1/2 cup cold unsalted butter, cut into 1/2-inch dice
2 tablespoons packed brown sugar
2 1/2 tablespoons milk
6 ounces finely chopped dark chocolate
1 teaspoon Spice House peppermint extract
Preheat oven to 325 degrees F. In a food processor, combine the flours, salt, and baking powder. Sift the cocoa and powdered sugar into the work bowl. Pulse a few times to combine. Add the butter and pulse in 1 second bursts until the butter is in pieces just smaller than a pea, 15 pulses.
Mix the brown sugar and milk together and stir to dissolve sugar. Add to the food processor and pulse 10 times. Turn mixture out onto a lightly floured board and knead the dough until the dough is smooth and slightly sticky, 10 strokes. Divide the dough into 2 balls.
Roll one of the balls out on a well floured surface until it is 1/8-inch thick, picking up the dough after every quarter turn to make sure the dough does not stick and adding additional flour if necessary. Using a 2-inch heart shaped cookie cutter, cut the dough out and place the hearts on a parchment lined baking sheet. Prick each heart a few times with a fork. Bake until the cookies are crisp and smell chocolaty, 12-15 minutes. Repeat process with remaining dough ball and any scraps. (Scraps can be rolled out 2 times without the dough becoming tough.) Cool the crackers on a wire rack.
Place a cooling rack over a piece of parchment paper. In a medium microwave-safe bowl, melt 2/3 of the chocolate in 15 second intervals, stirring between each interval. When the chocolate has melted and is smooth, stir in the remaining 1/3 of the chocolate and stir until smooth. Add the mint extract and stir until thoroughly combined. Spread each cookie on one side with the melted chocolate and return it to the prepared cooling rack. Repeat, licking fingers frequently. Let the cookies stand until the chocolate has hardened, 30 minutes. Store in an airtight container for up to 1 week.