Double Chocolate and Mint Cookies

Total Time:
45 min
Prep:
15 min
Inactive:
10 min
Cook:
20 min

Yield:
12 cookies
Level:
Easy

Ingredients
  • 6 ounces semisweet or bittersweet (60-percent) chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 cup flour
  • 2 tablespoons unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 2 eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • One 5-ounce package chocolate mint thins, such as Andes, each cut into thirds
Directions

Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside.

In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.

In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart.

Bake the cookies 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool).


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