Homemade Copycat Thin Mint Cookies

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk until combined and set aside.
• Add butter and sugar to the bowl of a stand mixer.
• Using the paddle attachment, beat the butter and sugar together until smooth and creamy.
• Add the egg and beat until combined.
• Add half the flour mixture and slowly mix until all the flour mixture has been added.
• Separate the dough into two disks and cover each disk with plastic wrap and chill at least 30 minutes.
• Roll out the chilled dough to ¼ inch thickness.
• Using a small round cookie cutter, cut out the cookies and place them on the lined baking sheet, leaving around one inch space between each cookie.
• Bake for 8 to 10 minutes, until the edges have browned but the center is still soft.
• Allow the cookies to cool on the pan for 10 minutes, then move them to a wire rack to cool completely.
• When the cookies are cool, prepare the chocolate coating by adding the chocolate chips to a large microwave-safe bowl. Microwave the chocolate in 30-second intervals, stirring between each interval, until the chocolate is melted. I will sometimes put the chocolate in a bowl that sits over a pot of boiling water and gently stir until it’s melted.
• Dip each cookie in the melted chocolate and place it back on the wire rack to set.
• Place the chocolate covered cookies in the refrigerator to harden the chocolate more quickly.