Chocolate Dipped Wafers {Thin Mint Copycat}

HOW TO MAKE IT :

WAFERS

1. Line two baking sheets with parchment paper. Set aside.
2. In a large bowl, whisk together the flour, cocoa powder, and salt. Set aside.
3. In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until fluffy.
4. In a small bowl, whisk an egg. Once whisked, remove 2 tablespoons (1 ounce) of the egg and peppermint extract to the creamed butter and sugar. Mix until well blended.
5. Slowly add the flour mixture to the creamed mixture, continuing to mix with the paddle attachment, until incorporated.
6. Shape the dough into a log (cylinder) with about a 1½-2 inch diameter. Wrap in plastic wrap and place in the freezer for an hour.
7. When ready, preheat the oven to 350°F.
8. Remove the dough from the freezer, unwrap, and slice into ¼-inch slices. Place the cookies on the lined baking sheets. (You will get 35-40 cookies.)
9. Bake for 8-10 minutes, or until the edges of the cookies are set. Remove from the oven and let cool before dipping in chocolate.

CHOCOLATE COATING

1. While the cookies are cooling, line another two baking sheets with parchment paper.
2. Add the chocolate and oil to a small, microwave-safe bowl. Melt the mixture by heating in 20-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
3. Stir in the peppermint extract.
4. Dip each cookie into the chocolate coating. Lift out with a fork, shaking off excess chocolate.
5. Place dipped cookies on the lined baking sheets and allow to set before serving.