Thursday, February 14, 2013
Double Chocolate Mint Cookies
If you love chocolate and mint, you will love this cookie. It taste like the chocolate thin mint cookie, that the girl scouts sale every year, but better. It's an easy recipe with only two tablespoons of butter and it is important to remember to chill the dough until firm about 15 minutes.
The recipe makes 12 large cookies and it is so rich and decadent, only one cookie can satisfy that chocolate craving. This is definitely a keeper recipe that you would want to make again and again!
6 ounces semisweet or bittersweet (60%) chocolate, chopped
into 1/2-inch pieces
2 tablespoons unsalted butter
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup white sugar
2 large eggs, room temperature
2 tablespoons water
1 teaspoon vanilla extract
one 4.67-ounce package chocolate mint thins, such as Andes, chopped into 1/2-inch pieces
Preheat oven 300 degrees F and line 2 baking sheets with parchment paper.
Combine the chocolate and butter in a microwave safe small bowl and microwave for 1 minute and stir until melted and smooth. Set aside to cool for 10 minutes.
In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
In a large bowl, whisk the sugar, eggs, 2 tablespoons water, and vanilla.
Stir the dry ingredients into the wet ingredients, fold in the cooled chocolate using a spatula. Mix in the chocolate mint pieces. Chill dough to firm about 15 minutes.
Using a 1/4 cup to measure, drop 6 mounds of batter onto a baking sheet, spacing apart. Bake for 20 minutes and then on the other baking sheet, bake the other 6 mounds of batter for 20 minutes. Bake the cookies until slightly puffed and dry looking with some cracks on top. Cool for 5 minutes on the baking sheets and then transfer to cooling rack (cookies may deflate slightly as they cool).