- 7 years ago
- Wedding: February 2010
Infinite Thin Mints, girls. If you or your waist can’t/shouldn’t handle it, this is not the thread for you.
For gluttonous malcontents like me, behold:
1 (18 oz) box of chocolate cake mix. Choose a chocolate fudge flavor.
3 tbs melted Crisco
1/2 cup cake flour – not all-purpose flour.
3 tbs water (you may not need all of it)
Mix all the ingredients except the water in a bowl, and add water until the dough just comes together. It may be slightly sticky. If you add to much water, the dough will be impossibly sticky.
Once the dough is formed, you can roll it between two sheets of parchment to create a 1/4 inch sheet and use a cookie cutter or cap to cut out circles. Or, you can be a weirdo like me, roll little balls, and flatten with a tortilla press. Whatever you have around your house – all that you need is to make circles. NOTE: the dough rises only slightly when baked, so the size of the dough circle raw is pretty much that of the final cookie.
Bake your cookies at 350 for 10 minutes on a sheet lined with parchment or cooking spray. Set aside to cool.
Once cool (and if there are any left), you must coat them with minty chocolate goodness.
This requires semi-sweet chocolate chips, mint extract, and some more Crisco. You can combine them in a waterbath or microwave – however you prefer but don’t let your chocolate seize!
3 (12 oz) bags semi-sweet chocolate chips
1 tbs mint extract
6 tbs melted Crisco
Melt your chocolate any way you choose (slowly though!) and add the mint extract and shortening. Personally, I say adjust the mint levels to your taste.
Once your chocolate is ready, tip your wonderful cookies in and coat them thoroughly, shaking off excess. Set them on a lined cookie sheet and once that’s full, pop the whole sheet in the fridge to set further.
AND THAT’S IT. And they taste amazing.