Photo: Double Chocolate and Mint Cookies Recipe
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
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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By Irisa18
on March 01, 2013
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I love this cookie recipe. I use Andes mints in these and they are really good and melt beautifully in this recipe. I used dark chocolate chips in these and they turned out great! definetly will make these again. Just made them tonight!
By SEHBicycle
on December 30, 2012
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Fantastic recipe. I used mint M&Ms and used them whole. I bumped the weight of the mint by using the suggested weight inside the cookie, and then decorating the top with 2 each. Definitely use a double-boiler for the chocolate/butter melting, and keep your eye on it. I'd fold that one in as the last step, and then you can see the finished result better in the cookie, some darker bands. I also used a much smaller size for my cookies, but baking time was about what the recipe called for. A definite addition to my Christmas cookie collection.
By taxgrl_12778447
Utah Desert
on December 19, 2012
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I used the andes mint chocolate chips. I made these for card night and they went quick. Everybody loved them! Next time I'll make more.
Read all 38 reviews