A deliciously naughty version of your favorite Girl Scout cookies.
- 1/2 cup unsweetened cocoa powder
- 5 tbsp butter, brought to room temperature
- 1 large egg plus 1 large egg yolk, brought to room temperature
- 1/2 tsp peppermint extract
- 12-18 oz semisweet or dark chocolate chips
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. In the bowl of a stand mixer or in a large bowl with an electric mixer, beat together the sugar and butter on medium speed until creamy and well combined for about 1 minute. Reduce the speed to medium-low and add first the egg and then the egg yolk, beating well after each addition. Beat in the extracts. Slowly beat in the flour mixture until just combined. The dough will be super sticky. Shape the dough into a disk on the parchment paper. If the dough is too sticky to work with, chill it in the fridge for 30 minutes. Wrap the disk of cookie dough in plastic wrap and refrigerate until firm, at least 30 minutes. (You can refrigerate the dough up to overnight, though you’ll need to let it warm slightly at room temperature before you’re able to roll it out.)
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
Roll out the dough into same size balls and flatten with the bottom on a glass till about 1/4-inch thick. Bake the Branca Menta cookies, switching halfway through, until dry and crisp and firm around the edges, anywhere from 8 minutes, depending on thickness. Let the cookies cool slightly on the baking sheets and then transfer them to wire racks to cool completely.
In the meantime, melt the chocolate chips in a double boiler. Submerge a cookie into the melted chocolate and turn to coat. Shake off any excess and place on parchment paper. Repeat for all of the cookies, reheating the chocolate when necessary. Let cookies cool for at least 30 minutes or until chocolate is firm.
Cookies will keep, layered between sheets of parchment paper in an airtight container, for up to 1 week.