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So yesterday I made dough from two different recipes for homemade Thin Mints. This morning I baked them up, while snacking on a good amount of the scraps, which were delicious.
Baking the first Thin Mint recipe
The first recipe, the one that spent the night in the refrigerator, was rolled out without flour, then baked at 350 (one sheet for 12 minutes, another for 14 minutes). My smallest biscuit cutter turned out to be the perfect size. This dough was very easy to roll out on a silicon mat. Lifting the mat also allowed me to peel the cookies off and get them to the cookie sheet without changing their shape (the first few I transferred with a spatula, and they got a little smooshed on one side).
As the dough got warmer and softer it took a little finesse to roll it without having it stick to the rolling pin. I suppose I could’ve just put it back in the fridge, but I found that pressing down hard and rolling back and forth in short strokes (rather than across the entire piece of dough and back) helped.
When rolling out cookie and pie dough I always use rolling pin rings, which ensure a uniform thickness (in this case, 1/4 inch thick).
Baking the second Thin Mint recipe
The second recipe spent the night in the freezer in 2 logs, and for the first sheet I followed the instructions and sliced the cookies. The first few I sliced right out of the freezer, when the dough was still very hard. I let it sit on the counter for ten minutes then sliced the rest. The dough was still stiff enough not to get too misshapen. This method was absolutely easier and quicker than rolling it out, but I didn’t like the way the cookies looked, and it was difficult to get them all the same thickness. I baked these at 375 for 15 minutes.
The rest of the dough defrosted on the counter for about 20 minutes and then I rolled it out and used the biscuit cutter like I had for the first recipe. This dough was much stiffer than the first recipe, which made it a little more difficult to work with – the tops did not end up very smooth. But since they’ll be coated in chocolate, I don’t think it will matter. I baked some of these at 375 for 15 minutes, and some for 12 minutes.
The first taste test
I tasted the five different versions of the cookies before dipping them in chocolate. To make it easier I’ll just refer to them by number:
1) Recipe 1, rolled out, baked for 12 minutes at 350.
2) Recipe 1, rolled out, baked for 14 minutes at 350.
3) Recipe 2, sliced, baked for 15 minutes at 375.
4) Recipe 2, rolled out, baked for 15 minutes at 375.
5) Recipe 2, rolled out, baked for 12 minutes at 375.
Cookie 1 was too soft., at least for Thin Mints (although it was tasty, and I think it would be good in other chocolate cookie recipes). I wish I had some actual Thin Mints here for comparison, but I do remember very well that they are a crunchy cookie. Cookie 2 had a much better texture. Cookie 3 was crunchy, and I liked the taste better than the first two. Cookie 4 was way too crunchy, almost (but not quite) burnt. Cookie 5 seemed to be the winner, with a good taste and a nice crunch. Cookie 3 is a close second, and since it was so much easier to make it just might be the winner, all things considered.
However, these assessment might not mean anything once I coat them in chocolate.
Up next: dipping the cookies in chocolate.
Originally posted on Selfish Mom. All opinions expressed on this website come straight from Amy unless otherwise noted. Please visit Amy’s Full Disclosure page for more information. Amy also blogs at Filming In Brooklyn, Behind the Screen, Momtourage, and podcasts with The Blogging Angels.