Double Chocolate Mint Cookies

Plate of Double Chocolate Mint Cookies

Want to know something? I secretly adore Andes mints. Tell me one time, just one, when you’ve eaten one Andes mint, and not wanted another. Can’t do it, can you? I know, I have the same issue. I honestly can’t even remember the last time I’ve had one. I think I avoid them, knowing that I am completely capable of eating an entire bag. If only those darn wrappers wouldn’t slow me down.

 Last weekend I was doing my grocery shopping, and making my ritual trip down the baking aisle to see if anything caught my eye. They had just stocked up the holiday baking items, and a package of Andes Creme de Menthe Baking Chips immediately had my attention. I automatically picked up a bag and put it in my cart. It was like a reflex; no doubt that those were coming home with me. (Oh, and did I mention, I also managed to come home with a bag of these too.)

I got home and refused to put them away in the cabinet as I was unpacking groceries. I immediately had to make something. The problem was that I was being very impatient. I didn’t want to do anything that would allow for too much time between baking and tasting the finished product. I decided cookies would be the best option for me.

Not just any cookies. Double chocolate mint cookies. I am going to start by saying, these are r-i-c-h. No joke. I highly recommend the chocolate-mint combination, however if you are not a die hard chocolate lover, there are a couple ways you can dial it down a notch. You can choose to substitute semi-sweet chocolate chips instead of dark chocolate for the add in; or, you can simply omit adding in any additional chocolate chips and just stick with the chocolate cookie base with the Andes baking chips mixed in. Whatever you decide, you should definitely add these to your baking agenda!

Double Chocolate Mint Cookies

Yield: About 42 cookies

**Note: This recipe makes a large amount of cookies. If you don’t wish to make all of the dough, simply make the amount of cookies you want, then freeze the remaining dough by tightly wrapping in plastic wrap and place in a freezer safe bag.¬†

2 cups all purpose flour
1/2 cup cocoa powder (preferably Dutch-processed)
2 teaspoons baking powder
1/2 teaspoon salt
16 ounces semi-sweet chocolate chips
4 large eggs
2 teaspoons vanilla extract
2 teaspoons espresso powder
1 and 1/4 sticks unsalted butter, softened
1 and 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
1 cup Andes Creme de Menthe Baking Chips
1 cup dark chocolate or semi-sweet chocolate chips (optional)

Make the cookies

Sift together the flour, cocoa, baking powder and salt in a medium bowl; set aside.

Melt 16 ounces of semi-sweet chocolate in a medium heatproof bowl set over a pan of almost-simmering water, stirring until smooth; remove from the heat.

In a small bowl, beat the eggs and vanilla lightly with a fork. Sprinkle the espresso powder over the egg mixture, and set aside to dissolve.

Using an electric mixer, beat the butter at medium speed until smooth and creamy. Beat in the sugars until combined, the mixture will look granular. 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.

Add in the dry ingredients and mix until just combed; being careful not to overmix. Using a spatula, stir in the Andes Baking Chips and 1 cup of chocolate chips (if using).

Cover the dough in plastic wrap and refrigerate until it is in a solid, scoop-able form, about 30 minutes.

Meanwhile, preheat the oven to 350 degrees F. Line baking sheets with parchment paper or non-stick baking mats. Scoop the dough onto the baking sheets, spacing about 1 and 1/2 inches apart. Bake until the edges of the cookies have just begun to set but the centers are still soft, about 10 minutes. Cool the cookies on the sheets about 10 minutes before transferring to a wire rack to cool completely.

 

Recipe adapted from Baking Illustrated

 

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