GALLETAS CASERAS DE CHOCOLATE Y MENTA

Preparación

1. Beat butter in a large bowl for 1 minute on medium speed until smooth and creamy.

2. Add sugar and beat on medium-high speed until fluffy. 

3. Add a splash of Vainilla Molina, egg and mint extract. Stir.

4. Pour in flour, cocoa powder, baking powder and salt. Beat on low speed, mixing until wet and dry ingredients are well combined.

5. Divide dough into 2 equal parts, spread each portion on a piece of wax paper and refrigerate for 1 hour.

6. Preheat oven to 170 °C / 338 °F and line 2 baking trays with wax paper.

7. Cut dough into cookies and transfer to tray.

8. Bake for 10 minutes.

9. Let cool in pan for 5 minutes, transfer to a wire rack to cool completely.

10. In a bowl, mix chopped chocolate and vegetable oil: do this by heating the mixture in your microwave in 15 second intervals and stirring between each until completely melted and smooth.

11. Once melted, add mint extract and stir.

12. Completely submerge each cookie into the chocolate and use a fork to lift it out. Gently tap fork on edge of the bowl to allow excess chocolate to drip off.

13. Put cookies on a silicone tray or mat.

14. Refrigerate for at least 15 minutes to help chocolate harden.

15. Enjoy!