As a savory chef, this may be blasphemous to say but the best part of any meal for me is the dessert. I am a self-proclaimed chocoholic and one of my favorite treats are chocolate truffles. I love coming up with different flavor combinations because for me, everything's better with chocolate! My husband reminds me constantly though that not everything has to have chocolate in it to be delicious.
Lately I have been baking up a storm. Now that I can turn on my oven and not worry about overheating my house, I can't seem to turn it off. In just two weeks, I have made a caramel apple cheesecake with a pretzel crumb crust, banana bread crumb cake, and mint chocolate ganache sandwich cookies!
In this blog, I'm going to focus on the mint chocolate ganache sandwich cookies. (I told you I was a chocoholic, didn’t I?) But don’t worry, if you want any of the above recipes just ask for them in the comments, and you shall receive.
One of my all-time favorite food combinations has to be mint and chocolate. From my peppermint mocha coffee, to mint chocolate truffles, peppermint bark, even savory lamb with a chocolate rub and mint gremolata. I just can't get enough. For these cookies I adopted a recipe from The Chopping Block from our Fun N Fancy Holiday Cookie Class and added my own little chocolate twist!
For the cookies:
2 sticks butter, at room temperature
1 cup granulated sugar
¾ cup unsweetened cocoa powder
¼ teaspoon salt
1 egg
1 ½ teaspoon vanilla bean paste
2 ¼ cup all purpose flour
In a large bowl or a stand mixer, cream the butter, sugar, cocoa powder, and salt until light and fluffy, about 3-4 minutes. Then add the egg and vanilla until fully incorporated. Next add all of the flour and mix until smooth. The dough will be pretty thick. You will need to divide the dough in half and roll each half in parchment paper to form a 2 in log about a foot long.