So, those thin-mint imposters are actually dark chocolate raspberry cookies. I just really enjoy those sprinkles, which is why they look so similar.
Dark Chocolate Raspberry Cookies
1 cup all-purpose flour
1/2 cup dark cocoa powder (I like Hershey’s Special Dark)
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
4 teaspoons raspberry extract
1/3 bag semisweet chocolate chips
pinch of salt
Preheat oven to 350 degrees.
Combine flour, cocoa powder, baking powder, and salt. Set aside.
Using an electric mixer on low speed, cream butter and sugar, then add in egg, vanilla, and raspberry extract. Slowly add dry ingredient mixture; mix until combined. If the dough is clumpy because of the mixer, use a spatula or large spoon to mash it down. If the dough is sticky, roll it up in plastic wrap and refrigerate until it’s manageable. 15 minutes did the trick for me.
Bake at 350 degrees for 10-12 minutes. Remove from oven, allow to cool partially (until they aren’t too hot to touch), and remove from baking sheet. Cool on a wire rack, or if you don’t have a wire rack, on a dinner plate.
While the cookies are cooling, melt down some semi-sweet chocolate chips with a pinch of salt. Either set up a double-boiler or balance a metal bowl over a saucepan of boiling water. Don’t do it in the microwave — this has tragic consequences that I’d rather not talk about. As the water boils underneath, the chocolate will melt. Stir the melty chocolate, remove from heat, and spoon onto the cookies. Add sprinkles if desired. Cool on a wire rack over paper towels; the bonus to this is that any excess chocolate will drip off right onto the towel and generate less mess.
Serve the cookies once the chocolate is set. Milk and champagne are both appropriate for washing down the cookies.