Makes about 2 dozen sandwich cookies.

Note: Adapted from "The Back in the Day Bakery Cookbook," by Cheryl Day and Griffith Day. "I was always the queen of sales during during Girl Scout cookie season," writes Cheryl Day. "My dad would take me to the back lot of Desilu Studios, where he worked, and I would go to town writing up orders. As it is for so many other people, my favorite Girl Scout cookie is the Thin Mint. Here's a grown-up version."

For cookies:

• 23/4 c. flour

• 11/4 c. Dutch-process unsweetened cocoa powder

• 1/2 tsp. fine sea salt

• 1 c. (2 sticks) unsalted butter, at room temperature

• 1 tbsp. vanilla extract

• 2 c. powdered sugar

• 1/2 c. packed dark brown sugar

• 2 eggs

For cream filling:

• 1/2 c. (1 stick) unsalted butter, at room temperature

• 1 tsp. peppermint extract

• 3 c. powdered sugar

For chocolate coating:

• 13/4 c. semisweet chocolate chips

• 1/2 c. (1 stick) unsalted butter


To prepare cookies: Line 2 baking sheets with parchment paper.

In a large bowl, sift together flour, cocoa powder and salt and reserve.

In bowl of an electric mixer on medium speed, cream together butter, vanilla extract, powdered sugar and dark brown sugar until light and fluffy, about 3 minutes. Reduce speed to low and add eggs, one at a time, beating until combined. Add flour mixture in thirds, beating until just combined and scraping down sides and bottom of bowl as necessary.

Divide dough in half and place half on each prepared cookie sheet. Place a piece of plastic wrap or another sheet of parchment paper on top of each one. Use a rolling pin to roll out dough to 1/4 -inch thickness. Wrap baking sheets in plastic wrap and chill in refrigerator at least 30 minutes.

When ready to bake, position a rack in lower third of oven and preheat oven to 350 degrees.

Remove one sheet of dough at a time from refrigerator and transfer cookie dough and parchment paper to kitchen counter. Cut out cookies with a 2- to 3-inch round cookie cutter (even smaller is recommended, given the cookie's richness).

Line baking sheet with fresh parchment paper and place cutout cookies, about 1 inch apart, on prepared baking sheet. Refrigerate cutout cookies for at least 15 minutes, while you cut out second sheet of cookies. Re-roll scraps of dough, re-refrigerate for at least 15 minutes and cut dough.

Bake cookies, one sheet at a time, until firm to the touch and the smell of chocolate has begun to fill the kitchen, about 8 to 10 minutes. Remove from oven and cool for 2 minutes before transferring cookies to a wire rack to cool completely.

To prepare cream filling: In bowl of an electric mixer on medium speed, cream together butter and peppermint extract until smooth. Gradually add powdered sugar, mixing until light and fluffy. Place a dollop of filling (about 1 tablespoon) on bottom of one cookie and place another cookie, right side up, on top. Repeat with remaining cookies.

To coat cookies: Using a double boiler over gently simmering water, combine chocolate chips and butter and stir frequently until they have completely melted. Remove bowl from heat. Set a wire rack on a baking sheet lined with wax or parchment paper.

Using 2 forks, quickly dip each cookie into warm chocolate-butter mixture, turning to coat, then gently place the cookie on the wire rack (if chocolate begins to harden, return it to double boiler over simmering water and stir until it melts again). Let cookies stand until set, and store in an airtight container for up to 3 days at room temperature.