Most of the baking I do is self motivated, I have a new recipe I want to try, I had a bad day at work, someone else had a bad day at work, you get the idea. A few weeks ago Andy asked me if I would mind baking some cookies for him to take into the office. Of course I didn’t mind, but since was really the first time he had outright asked me to make something, I wanted to make sure it was good. I had been toying with a few chocolate cookie recipes, so this was the perfect excuse to try one of them out. I tweaked the basic recipe ever so slightly, and I exchanged the chocolate chips for pieces of Andes mints. So good it is probably sinful. Seriously.
Chocolate Mint Cookie
**Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.**
2 cups all-purpose flour
½ cup baking cocoa
2 teaspoons baking powder
½ teaspoon salt
16 ounces semisweet chocolate
4 large eggs
2 teaspoons vanilla extract
(1 ¼ sticks) butter, softened to room temperature
1 ½ cups brown sugar
½ cup (3 ½ ounces) granulated sugar
1 ½ cups Andes’ mint pieces
Preheat oven to 350 degrees
Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted – be careful not to overheat or chocolate will sieze). In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.
Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined. Reduce the speed to low and gradually beat in the egg mixture until incorporated.
Add the chocolate in a steady stream and beat until combined, scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined.
Finally add the mint chocolate pieces. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.
Line 2 sheets with parchment paper. Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.
Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time.
Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.
Recipe adapted from Mel’s Kitchen Cafe.
I never really understood why mint is mostly a winter holiday flavor. I think the rich cooling flavor is absolutely perfect for summertime.