Triple Layer Mint Cookies (Print Version)

# Ingredients:

→ Chocolate Cookies

01 - ½ cup unsalted butter (room temperature)
02 - 1 cup granulated sugar (200 grams)
03 - 1 teaspoon vanilla
04 - 1 large egg (room temperature)
05 - 1¼ cups flour (163 grams) fluffed and levelled
06 - ⅓ cup unsweetened cocoa powder (30 grams)
07 - ½ teaspoon baking soda
08 - ¼ teaspoon salt

→ Frosting

09 - 1½ cups powdered icing sugar
10 - ½ cup unsalted butter (room temperature)
11 - 1 tablespoon milk
12 - ½-1 teaspoon mint extract (depending on your tastes)
13 - green food coloring (optional)

→ Ganache

14 - ¾ cup semisweet chocolate chips or chopped chocolate (130 grams)
15 - 1 tablespoon oil

# Instructions:

01 - Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
02 - With an electric mixer, cream together butter and granulated sugar until smooth, about 3-4 minutes. Add vanilla and egg and beat until combined.
03 - Add the flour, cocoa powder, baking soda and salt and mix until a dough forms (it should hold together easily, and may be tacky but not too sticky).
04 - Roll into 16 1¾" balls (a little bigger or smaller is fine). Bake for 8-10 minutes, until the center of the cookie is slightly glossy but the edges are set.
05 - Let cool for 10 minutes before removing from the pan to cool completely.
06 - In a medium bowl, beat together powdered sugar, butter, milk, mint extract and food coloring if using. Add additional powdered sugar to thicken if needed, or a splash of milk to thin if too thick.
07 - Spread frosting evenly over cooled cookies and place in the freezer for at least 15 minutes while you melt the chocolate.
08 - In a medium bowl, stir together chocolate and oil. Heat in the microwave in 30-40 second intervals, stirring well each time, just until melted.
09 - Spoon ganache over frozen cookies (having the cookies frozen makes it a lot easier to control where the chocolate goes without it running off). Serve or leave at room temperature to thaw completely (the chocolate will remain firm).

# Notes:

01 - For dairy-free version: use hard vegan margarine and dark chocolate.
02 - For gluten-free version: substitute with gluten-free oat flour with no cross-contamination.
03 - You can use 100% whole wheat flour for extra fiber - the chocolate flavor masks it completely.
04 - Feel free to experiment with different flavor extracts in the frosting instead of mint.

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