Double Chocolate and Mint Cookies

Total Time:
55 min
Prep:
15 min
Inactive:
20 min
Cook:
20 min

Yield:
12 cookies
Level:
Intermediate

Ingredients
  • 6 ounces semisweet or bittersweet (60-percent) chocolate, chopped into 1/2-inch pieces
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • One 4.67-ounce package chocolate mint thins, such as Andes, chopped into 1/2-inch pieces
Directions
Watch how to make this recipe.
  • Position one rack in the center of the oven and one rack in the bottom third of the oven and preheat to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper.

  • Combine the chocolate and butter in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool for 10 minutes.

  • Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Whisk the sugar, eggs, 2 tablespoons water and vanilla to blend in a separate large bowl. Stir in the dry ingredients and fold in the cooled chocolate using a rubber spatula. Fold in chocolate mint pieces. Chill dough to firm slightly, 10 minutes.

  • Using a 1/4 cup to measure, drop 6 mounds of batter onto each baking sheet, spacing apart. Put one sheet on the center rack in the oven, and one on the bottom rack.

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


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