Oh my.
This may have been one of the most indulgent recipes I’ve ever made.
I mean, homemade Thin Mints. Look at that chocolate!
Making Thin Mints at home is clumsy, messy, a bit time-consuming, and, well, sticky. Is it worth it? YES.
We spent an afternoon tempering chocolate and dipping cookies, and brought the cookies to a friend’s birthday party that evening. They were a huge hit. I brought them to a meeting the next day. They were a huge hit. Sensing a pattern here?
A caveat: these cookies should be kept cool. When we brought the cookies to the aforementioned birthday party, the cookies became a bit messier to eat as the night went on, as the chocolate had a tendency to melt all over people’s fingers.
No biggie. No use crying over some melted chocolate.
In case you were wondering: just like the original Girl Scouts’ version of this cookie, the homemade Thin Mint tastes even better after being stored in the freezer.
For this piece of 30 before 30, I used the Thin Mint recipe posted on the Tastespotting blog, who got the recipe from Desserts by the Yard.
Next time I make these (oh yes, there will be a next time), I’m trying out the 101 Cookbooks version.
More 30 before 30 posts coming soon: hamburgers/hamburger buns, macarons, chicken nuggets!
Girls Can Tell 