S'sK variation - Thin Mint-esque Cookies (A variation of bakingbites.com recipe)

S'sK variation - Thin Mint-esque Cookies

Full ingredients list:
1 cup butter softened to room temperature
1 cup white sugar
2 eggs
1/3 cup whole milk
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
2 1/4 cups all-purpose flour
6 tablespoons Dutch processed cocoa powder (Saco premium cocoa)
1/4 cup cornstarch
1/2 teaspoon salt
10 oz Ghirardelli 60% cacao baking chips (dark chocolate)
2 teaspoons peppermint extract (for chocolate top) (1 teaspoon per 5 oz of chocolate)

Specialty supplies:
plastic wrap

Wet bowl
1.    In a large bowl, cream butter and sugar with a mixer.
2.    Add eggs and continue beating until fluffy.
3.    Add milk, vanilla extract, and peppermint extract. Beat gently until incorporated.
4.    Once incorporated, contents may look very wet and chunky, this is fine.  Adding the peppermint extract will cause the mixture to curdle - don't worry about it, the texture will be fine after baking!

Dry bowl
1.    Add flour, cocoa powder, cornstarch, and salt to a medium bowl and stir well.

Putting it together:
1.    Add dry mixture to wet bowl slowly and beat on low until well mixed.
    a.    Dough will be very sticky and wet. It will be easier to work with after chilling.
    b.    Dough will look viscous yet fluffy, like a thick pudding.

2.    Once mixture is ready, get plastic wrap and lay it on the counter flat.
3.    Lay dough on plastic wrap and add another layer of plastic wrap on top of dough.
4.    Shape dough into a large log.

5.    Refrigerate about 3-4 hours until dough is hard.
    a.    Dough will harden and be easy to tear chunks off and roll into smaller pieces.

Get ready to bake:
1.    Preheat oven to 375 degrees.
2.    Line a baking sheet with parchment paper.
3.    Remove dough from the refrigerator.
4.    Cut dough into smaller chunks and roll them on a cutting board until round.
5.    Slice cookies thin to medium in size.
6.    Add dough slices to parchment paper.
    a.    You may have to reshape cookie, just flatten in your hands, or flatten on parchment paper.
    b.    Don’t worry about cookies looking wonky. They will melt in the oven and their shape will change.

7.    Bake for 10-12 minutes until cookies are slightly firm.

8.    Remove from oven and let cookies cool before removing from pan.


Chocolate topping:
1.    In a large glass microwave safe bowl; melt dark chocolate in microwave – follow directions on chocolate package. I melt it in 30 second intervals and I stir chocolate with a fork and continue microwaving and stirring until chocolate is melted and smooth.
2.    Add peppermint extract and stir with a fork.
3.    Pour chocolate on flat part of cookie with a spoon.
4.    Smoothen chocolate with spoon.
5.    Let sit for 20 minutes.
6.    Refrigerate cookies.
7.    Once cookies have hardened, remove from parchment paper and place in an airtight container.
8.    These cookies should be stored in the refrigerator in an air-tight container until ready to eat.