Monday, January 28, 2013

Double Chocolate Mint Cookies

I am not exactly sure how to write a food blog. I guess it is a little late for that since this blog is 2 years old and pretty much 90% dedicated to food posts. But, moral of the story-I don't know how talk about these cookies.

I could tell you they are the prefect texture-- not cakey, yet moist, light and airy yet very substantial. And I could tell you that the See's mints in these cookies push them right on to my regular cookie cooking rotation list. (I know you have one too.) I could tell you all those things but that is kind of boring.

So instead of talking about that let me tell you about my weekend. I made cookies Saturday morning and took them to a baby shower where they were consumed.

Whew. Not boring at all. Glad I switched tactics.

But seriously, you need them in your life. Well, I do. I won't project my obsessions on to you.

Double Chocolate Mint Cookies

Recipe adapted from How Sweet Eats.

  • 6 tablespoons unsalted butter
  • 4 ounces bittersweet (mine was 90% but I didn't use dark chocolate cocoa powder {see below}) chocolate, chopped
  • 2 cups chocolate chips
  • 1/2 cup dark chocolate mint patties, chopped (mine was See's)
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 2 tablespoons cocoa powder (preferably dark chocolate cocoa powder)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

  1. In a large bowl, melt butter, bittersweet chocolate and 1 cup of chocolate chips. I do this in the microwave, beginning with 30 second increments and stirring until totally melted. Set aside and let cool completely.
  2. In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.
  3. In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and the whisk or beater attachment, then remove it and stir in the dry ingredients with a large spatula until thoroughly dispersed by just combined. Fold in remaining chocolate chips and mint pieces. Cover the cover with plastic wrap and place in the fridge overnight.
  4. Preheat oven to 350 degrees F. Place parchment paper or a silpat on an ungreased baking sheet. Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2 inches apart. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds. Bake for 9-10 minutes. Remove and let cool for at least 10 minutes on the baking sheet. Remove and place on a cookie rack to cool completely. 

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