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Double Chocolate and Mint Cookies

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 12 cookies
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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).