Triple Chocolate Mint Cookies take the prize in the Gold Medal Flour Cookie Contest

LOUISVILLE, Ky. (WDRB) -- Calling all chocolate lovers! The Gold Medal Flour Cookie Contest at the Kentucky State Fair spotlights some of our area's best bakers. And Jeffersonville's Heather Warfield has the ribbon to show for it.

She's sharing the recipe for her Triple Chocolate Mint Cookies. It's a four layer cookie that will wow anyone with a sweet tooth. The cookie features a base cookie with two different types of chocolate in the dough, plus a chocolate glaze, then a buttercream frosting on top and chopped mint candies.

Heather was among the 44 entries at the fair's Gold Medal Flour Cookie Contest. She won a $100, a certificate, apron and baking bragging rights!

The Gold Medal Flour Cookie Contest celebrates the best in home baking. It's held exclusively at the Kentucky State Fair and 20 other fairs across the country. Try this award-winning recipe and find an entire recipe collection at www.goldmedalflour.com. The 2015 Kentucky State Fair runs August 20-30.

Triple Chocolate Mint Cookies

Cookie:

1 1/4 cup semisweet mini chocolate chips, divided

2 tablespoons unsalted butter, room temperature

1 cup Gold Medal All-Purpose Flour

2 tablespoons unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

2/3 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

Glaze/Frosting/Topping:

3/4 cup butter + 4 tablespoons butter, room temperature, divided

1 1/2 teaspoon peppermint extract

2/3 cup powdered sugar

1/4 to 1/2 teaspoon milk, optional

2 drops green food dye

1 1/2 cups chocolate chip "melts," such as Wilton

1 cup chopped mint chocolate candies, such as Andes

For the cookie: Combine 1 cup mini chocolate chips (6 ounces) and butter in a small heatproof bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool for 10 minutes. In medium bowl, whisk together flour, cocoa, baking powder and salt; set aside. In large bowl, whisk the sugar, eggs, water, and vanilla. Stir in the dry ingredients and fold in the cooled chocolate using a rubber spatula. Then fold in remaining 1/4 cup mini chocolate chips. Chill dough for 10 minutes.

Preheat oven to 350 degrees F. Use parchment paper to line baking sheets.

Drop dough by heaping tablespoons (almost 1/4 cup each) onto baking sheets.

Bake for 9 minutes on bottom rack then move to top and bake for another 9-10 minutes, or until slightly puffed and dry looking with small cracks on top.

Allow to cool on rack before frosting.

For buttercream: In large bowl beat 3/4 cup butter for 2 minutes. Add peppermint extract and slowly add powdered sugar until you have a thick consistency for piping. Add milk if needed. Mix in green dye. Set aside.

For glaze: Melt chocolate chip "melts" and 4 tablespoons butter together in microwave-proof bowl, 30 seconds or so, mixing until smooth. Glaze tops of cookies. Frost with buttercream. Top with chopped mint chocolate candies.

Makes 24 cookies. Takes 1 hour to prep and 2 hours from start to finish, roughly.