Tested till perfect Cookie recipe: Chocolate Mint Wraparounds

Cookie recipe: Chocolate Mint Wraparounds

Reminiscent of chocolate mint ice cream, this cookie wraps one dough around another for a two-tone look.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2006

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 60

Ingredients

  • 2 oz 2ozbittersweet chocolate, chopped
  • 2/3 cup 2/3cupbutter, softened
  • 1 cup 1cupgranulated sugar
  • 1 1eggeggs
  • 1/2 tsp 1/2tsppeppermint extract or vanilla
  • 2 cups 2cupsall-purpose flour
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 2 tbsp 2tbspimitation chocolate sprinkles
  • green paste food colouring
  • 1 1egg whiteegg whites, beaten
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Preparation

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate; let cool to room temperature.

In large bowl, beat butter with sugar until fluffy; beat in egg and peppermint. In separate bowl, whisk together flour, baking soda and salt ; stir into butter mixture in 2 additions, using hands when stiff. Scrape half into separate bowl; stir in melted chocolate. Stir sprinkles into remaining dough and tint green (will be paler when baked).

Between waxed paper, roll out half of the chocolate dough to 12- x 4-inch (30 x 10 cm) rectangle; brush with egg white. Shape half of the green dough into 12-inch (30 cm) log. Place log lengthwise on centre of rectangle. Bring chocolate dough over log to meet; press edges together and roll log to reshape if necessary. Repeat with remaining dough. Wrap and refrigerate until firm, about 1 hour. (Make-ahead: Freeze in airtight container for up to 3 weeks.)

Cut roll into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on prepared pans; freeze until firm, about 15 minutes. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until firm to the touch and bottom is light gold, about 12 minutes. Transfer to racks; let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)

Nutritional Information Per cookie: about

cal 54 pro 1g total fat 3g sat. fat 2g
carb 7g fibre 0 chol 9mg sodium 46mg

% RDI:

iron 2 vit A 2 folate 4
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