These mint cookies are lovely my elder daughter is crazy about them and none of us is allowed to touch them, the whole stack is supposed to be hers she counts them and keeps them safely hidden from her younger sister and father. The cookies are ideal for serving as after dinner mints, you can just dispense with dessert and bring out a plate of glazed minty chocolatey cookies with coffee and see your friends polish them off in few seconds.How ever much people have eaten, there is always i have noticed room for a good cookie.
100g soft butter
150g light brown sugar
2 tsp vanilla extract
35g cocoa powder
1/2 tsp baking powder
200g dark chocolate chips
FOR THE GLAZE
75g icing sugar
1 x 15ml tablespoon cocoa, sieved
2 x 15ml tablespoons boiling water
1/4 teaspoon peppermint extract
Preheat the oven to a 180 degree centigrade
Cream the butter and brown sugar with an electric mixer, then beat in the vanilla extract and the egg.
In a bowl mix the flour, cocoa and baking powder gradually beat it into the creamed mixture. Finally fold in the chocolate chips.Using a rounded 15ml-tablespoon measure, spoon out scoops of cookie dough and place on a lined baking sheet, leaving a little space in between each one.
Bake in the oven for 12 minutes and let them sit on the baking sheet for couple of minutes before moving them to a wire rack.
Put the glaze ingredients into a non-stick saucepan and heat until combined, when you are about to glaze your cookies spread a newspaper under your wire rack to catch any escaping glaze.
Using a teaspoon, zig-zag the glaze over each cooling cookie.
Adapted from Nigella Lawson.