amy jones' thin mints!

Thin Mints
1 1/4 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sucanat
1 egg
5 drops peppermint essential oil
¼ - ½ bag healthy chocolate chips (I prefer Enjoy Life brand) or 1 pkg Baker’s Chocolate squares + 1 tsp butter

Directions:1.In a large bowl, beat 1/2 cup butter until creamy. Add the sucanat, and beat until mixed well. Beat in egg and mint essential oil2.Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.3.Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders (or pack one of those baking tubes, like from Pampered Chef). Wrap each cylinder in waxed paper, and refrigerate 2-5 hours.4.Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.5.Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 inch apart. Bake 14 minutes.6.In double boiler, melt the chocolate chips (or 1 tsp butter and Baker’s chocolate). Drizzle over warm cookies. Place on wire racks, and let cool and harden completely. These freeze really well, so it’s nice to keep a bunch in the freezer to give to people.Great holiday treat/gift when packaged in cello bags tied with a ribbonIf you want chewier cookies, omit ¼ cup of flourIf you like more mint, add 2-3 drops of essential oil into the melted chocolate.