Let’s talk about friends. More specifically, friends that your children bring into your home. I’m going to be honest here and tell you that most of those friends I’d like to take by the ear, escort them back out the door and politely instruct them to return once they have obtained at least one manner or form of politeness. But then there are the exceptional friends that you pray will be around throughout your child’s school years. They are the perfect complement to your child and a complete joy to have in your home. My daughter Tori (13) has been blessed with such a friend and today is Laura’s birthday. She is a part of our family and I wanted to bake her something to celebrate. I gave her complete control over what she wanted and she chose these cookies and man, did she pick a winner!!!
P.S. These have been tested by Jonathan and he completely agrees they are delicious! It was his first cookie ever and boy did he enjoy it, as attested to by the mess!
Thick and Chewy Double Chocolate Mint Cookies
I’ve been making similar cookies to these for years but they weren’t anything near as good as these ones! So if you have my old Chocolate Chocolate Chip cookie recipe, toss it and print out this one. I added the Andes mint pieces on top but I can’t wait to try them with toffee, M&M’s, peanut butter chips, nuts, and anything else I can think of to mix in.
- Total Time: 50 minutes
- Yield: 48 1x
Ingredients
2 C flour
1/2 C quality cocoa
2 t baking powder
1/2 t salt
16 oz quality semisweet chocolate, chopped
4 large eggs, room temperature
2 t vanilla
10 Tb unsalted butter, softened but still cool
1 1/2 C light brown sugar
1/2 C granulated sugar
1 C semi-sweet chocolate chips
1/2 bag Andes mint baking pieces
Instructions
- Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Set aside.
- Melt the chocolate in a microwave safe bowl at 50% power for 2 minutes, stir well then for another minute at 50%.
- In your mixer, beat the butter until smooth then beat in the sugars until combined. The mixture will look granular. Reduce the speed to low and mix in the eggs and vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the dry ingredients and mix at low speed just until combined. Do not overbeat. Add chocolate chips. Cover with plastic wrap and let stand at room temperature until consistency is scopable and fudge-like, about 20 minutes.
- Heat your oven to 350 degrees and line 2 baking sheets with parchment or silpat liners. Scoop dough with a 1 3/4 inch ice cream scoop. Roll top of cookie in mint pieces and place on cookie sheets, mint side up. Keep bowl of dough covered between batches because the dough dries out quickly.
- Bake until edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes. Cool the cookies on the sheets for 10 more minutes then remove to cool on countertop completely. Use fresh parchment for each batch, or quickly wash away the grease from silpat before baking a new batch also being sure to only use completely cooled baking pans.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Cookies-Bars
- Method: Mixer
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 290
- Sugar: 35g
- Sodium: 195mg
- Fat: 59.6g
- Saturated Fat: 50.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 43.8mg
Keywords: chewy cookies, double chocolate cookies, Andes mints
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