3/4 cup cake flour
2 tablespoons dark cocoa powder (such as Hershey's Dark)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 cup Andes Mint pieces, melted
2 cup dark chocolate chips (such as Hershey's Dark)
1/4 cup shortening
Heat oven to 350 degrees F. Coat 2 cookie sheets with cooking spray.
In a large mixing bowl, sift together flour, cocoa powder, baking soda and salt; whisk in sugar until combined. Place mixture in a food processor and process until ingredients are finely ground.
In a large mixing bowl, using a mixer on low speed, beat butter and melted Andes pieces until well combined and creamy. Add dry ingredients and beat until just combined. Form dough into a skinny log by wrapping up in waxed paper (about the width of Girl Scout Thin Mints). Slice the log into rounds, about an 1/8-inch thick. Place on cookie sheets; bake 12 minutes until slightly crisp. Transfer to a large (cool) cookie sheet. Place in freezer and freeze 15 minutes.
Melt together chocolate chips and shortening, in a medium bowl, in the microwave, for 1-2 minutes, stirring every 30 seconds until melted and smooth. Dip cookies into melted chocolate and place on waxed paper to dry.
Makes 50 small cookies