DOUBLE CHOCOLATE & MINT COOKIES

DOUBLE CHOCOLATE & MINT COOKIES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    COOKIES


Ingredients

  • 6

    ounces semisweet or bittersweet (60-percent) chocolate, chopped

  • 2

    tablespoons unsalted butter

  • 1

    cup flour

  • 2

    tablespoons unsweetened cocoa

  • 1

    teaspoon baking powder

  • ¼

    teaspoon salt

  • 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

Directions

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. 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. 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. 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)


Nutrition

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