Crispy chocolate cookies are topped with a decadent, dark chocolate and mint ganache to make these delightful Cocoa Wafers with a Mint Chocolate Ganache. These wafers are a perfect holiday cookie for anyone who loves the chocolate-mint combination.
I never thought the day would come where I was admitting to this… but I’m a sucker for food-related television. The good thing is these shows are few and far between… but the bad thing is, once I get emotionally involved in a show (like Top Chef or The Next Iron Chef, for example), I’ll watch a series until its completion to cheer on my favorites. This was a lot worse when I lived on my own, and I’m thankful I have pared this food programming obsession down a bit in recent years.
A few years back, a charming man named Fabio graced the Top Chef kitchens… and he was one of my absolute favorites. Not only did he prepare beautiful and delicious looking food, but he was wonderfully charismatic To top it all off, he had just moved to the U.S. from Italy. Since I studied art in Italy, I felt that instant connection, and watching him cook drove home how much I missed the cuisine of the country I fell in love with during my summer abroad.
I’ve followed Fabio on Twitter for a while now, and last week, he tweeted about some Christmas and holiday cookie recipes. I immediately checked them out and loved the idea of making these Cocoa Wafers for my friends and family. So I made them… and then got a little crazy and added a mint chocolate ganache to top them off.
Don’t get me wrong: These cookies are fantastic on their own and don’t need any kind of accoutrement topping them. I just wanted to vary it up a bit, and since I had some mint extract hanging out, I figured, ‘Why not give it a shot?’
These thin, minty wafers remind me of Girl Scout cookies, and I may or may not have already taken down at least a dozen (or more!) since I baked them on Saturday…
- 1½ cups granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- ⅓ cup almond milk (dairy milk OK, too)
- 1½ cups whole wheat pastry flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- 1 cup 60% cocoa chocolate chips
- 1 teaspoon mint extract
- ¼ cup + 1 teaspoon almond milk (dairy milk OK, too)
- In a large bowl, cream together the sugar and butter.
- Add the egg and vanilla to the mixture, beating until fluffy.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Mix the dry ingredients into the butter mixture, stirring until incorporated.
- Chill for 30 minutes. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- On a floured surface, roll out the dough, and using cookie cutters, break the dough up.
- Place the cookies onto a parchment paper lined baking sheet, and bake for 8 minutes, or until crisp.
- Set the cookies on a wire rack to cool, and while the cookies are cooling, make the ganache.
- For the ganache: Melt the chocolate chips, and let them cool slightly. Transfer the melted chocolate into a food processor and add the mint extract and almond milk, mixing until the ganache is combined.
- Once the cookies have cooled, use a knife to spread the ganache on top of them, then enjoy!