Mint Chocolate Crisps


This recipe makes about 48 cookies

Ingredients:
1 1/2 cups plus 3 tablespoons sifted all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened at room temp.
1 1/2 cup granulated sugar
1 extra large egg at room temp.
1 extra large egg yolk at room temp.
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1/2 teaspoon chocolate extract
2 teaspoons light corn syrup
3 ounces (3 squares) unsweetened chocolate, melted and cooled
1 1/2 cups mint-flavored chocolate chips


Lightly butter and flour 4 cookie sheets and set aside. Preheat oven to 400 degrees.

Resift the flour with the baking soda and salt onto a sheet of wax paper.

Cream the butter in large bowl of electric mixer on moderate speed for 2 minutes. Add the granulated (confectioners') sugar in 2 additions; beating for 1 minute after each portion is added. Beat in the egg and egg yolk. Blend in the vanilla, peppermint and chocolate extracts. Slowly blend in the corn syrup and melted chocolate. On low speed (or by hand) add the sifted mixture in 2 additions, beating just until the particles of flour have been absorbed. By hand, fold in the chocolate chips.


Drop the dough by level tablespoons onto the cookie sheets, placing them about 1 1/2 inches apart.

Bake cookies, one sheet at a time, on the middle rack of the oven for 10 to 12 minutes or until set and just firm to the touch.

Transfer the cookies to cooling racks, cool for 20 minutes. Store in air tight container.


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