Homemade Thin Mint Cookies

Servings 24 Approximately 2" cookies

Sift the flour, cocoa powder, and baking powder into a medium-sized bowl, whisk together to combine, and set aside.
Beat butter in the bowl of a stand mixer (or a large bowl if using a hand mixer) until smooth. Add the sugar and beat until light and fluffy on medium-low speed. Then mix in the salt and mint extract. Next, add the dry ingredients in 2 additions and mix until just incorporated. Do not overmix. The dough will be crumbly, but it will come together when chilled.
Place the dough on a piece of plastic wrap and gently knead the dough into a disc. Then, set the dough in the fridge and chill for at least 1 hour (or until firm enough to cut with cookie cutters).
Preheat the oven to 325°F.
Roll out the dough between two sheets of plastic wrap until it’s an ⅛-inch thick. Use a cookie cutter to cut out round cookies from the dough. If the dough gets soft while working with it, put it back in the freezer for a few minutes until it firms back up. Place the cookies on a cookie sheet and bake for 13 minutes. Rotate the pan halfway through baking to ensure even baking.
Set the cookie sheet on a wire rack to cool for 5-10 minutes and then transfer the cookies to the wire rack to cool completely.

Temper the chocolate and add the mint oil to the melted chocolate.
Line a baking sheet with parchment or waxed paper. Place a cookie into the tempered chocolate until completely covered. Using a fork, remove the cookie from the chocolate and let the excess chocolate drip off into the bowl. Gently scrape your fork against the edge of the bowl to remove any excess chocolate from the bottom. Then, place the cookie on the prepared baking sheet for the chocolate to set at room temperature.