Mint Chocolate Cookies

• Finely dice the mint chocolate and place in a bowl with the butter, powdered sugar and salt. Mix with the dough hook of the hand mixer. Stir in the egg as well. Mix and knead the flour and cocoa powder. Wrap the dough in cling film and store in the refrigerator for approx. 3 - 5 hours (but better overnight).
• Roll out on a lightly floured surface and cut out any shapes. If you don't want to do too much work, you can also shape the dough into rolls and wrap it in foil and then simply cut off round slices for baking. Place the cookies on a baking sheet lined with baking paper and bake on the middle rack in the preheated oven at 160 degrees for approx. 10 - max. 12 minutes.
• Then use the baking paper to cool down on a wire rack. Roughly chop the couverture, put it in a freezer bag and melt it in a water bath. Cut off a small point and use it to decorate the cookies.
• If you don't like white chocolate that much, you can mix a powdered sugar and mint glaze and decorate the cookies with it. If you want, you can sprinkle finely chopped or ground pistachios on the still moist couverture / glaze. Goes well with it in terms of color 🙂

Tips:

• It is best to roll out the dough in small portions and leave the rest in the refrigerator, wrapped in foil, as it can only be processed if it is chilled. If the dough becomes warm, the chocolate will stick and it will no longer be easy to roll out.
• The cookies smell very minty when baked in the oven ... at first I thought oh dear oh dear ... but after cooling it is only a fine mint note, so not too dominant. 🙂
• If you use the discounter copies instead of the original After Eight, it tastes a little more intense of mint, as these have a more penetrating mint taste