Over the summer, my brother and I spent weeks trying out different thin mint recipes and techniques and comparing notes so we could devise the perfect imitation. Several of the tips and tricks herein are a result of trial and error. We made them from scratch, and from mixes. Added the mint to the cookie and to the coating. Rolled the dough into tubes for cutting and rolled it flat to use with cutters. Froze the dough, refrigerated the dough, ate immediately and stored for days.
I hereby submit to you our final (and I believe perfect) interpretation of the Girl Scout's classic to test and enjoy!
Step 1: Ingredients
Step 2: Make cookie dough
On a surface lightly dusted with flour, shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter.
Step 3: Freeze
Step 4: Bake
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet.
These cookies are firm and will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Step 5: Prepare Coating
Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
Stir once again, and if chocolate is not a smooth consistency, continue to nuke in 30-second intervals until smooth.
Step 6: Dip
Tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.
Refrigerate until firm.
Step 7: Enjoy
Store these in an airtight container in the fridge for a week or two. Or freeze them for up to a month! They're great right out of the freezer too. But once they're in the open air, they will start to melt, so nom fast!