2 sticks Churned Unsalted Butter Sticks, room temperature
250 mL
1 cup
sugar
250 mL
1 tbsp
vanilla extract
15 mL
1/4 tsp
salt
1 mL
1
egg, room temperature
0
2 1/2 cups
all-purpose flour
625 mL
1/4 cup
cocoa powder
60 mL
ICING:
1/4 cup
dark chocolate chips
60 mL
1 1/2 cups
icing sugar
375 mL
2 tbsp
Churned Unsalted Butter Sticks, room temperature
30 mL
3 tbsp
milk
45 mL
1 tsp
vanilla extract
5 mL
1/2 tsp
mint extract
2 mL
Method
Step 1
Using an electric mixer (stand or handheld), cream together butter, sugar, vanilla and salt until smooth, about 3 min. Scrape down sides of bowl, add egg and mix well. Scrape down sides of bowl again, slowly add flour and cocoa. On a sheet of plastic wrap, shape dough into a 1-in. (2.5 cm) thick rectangle, wrap and refrigerate until chilled, about 20 min.
Step 2
Preheat oven to 350°F (180°C). Dust a piece of parchment paper with flour, place dough in centre, dust top of dough with flour and cover with another sheet of parchment paper. Roll dough to about a 1/4-in. (5 mm) thickness, dusting with more flour if necessary. Remove top sheet of parchment (use it to line your baking sheet), cut cookies into 1 x 2-in. (2.5 x 5 cm) bars and place on prepared baking sheet, spaced about 1 in. (2.5 cm) apart. Place baking sheet in refrigerator and chill, 10 min. Bake on middle rack of oven until firm, about 12 min. Transfer cookies to a cooling rack and let cool completely.
Step 3
To make icing, melt chocolate in small microwaveable bowl on HIGH for 1 min., then whisk until smooth. Let cool to room temperature. In another bowl, using an electric mixer (stand or hand-held), beat together icing sugar, butter, milk and extracts until smooth and creamy, about 2 min. Add chocolate and mix until combined. Increase speed to medium and beat until fluffy, about 1 to 2 min. Spread or pipe 2 tsp (10 mL) on each cookie and let set before serving.
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