Double Chocolate and Mint Cookies

Name: Double Chocolate and Mint Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 170 grams semisweet or bittersweet (60-percent) chocolate, chopped; 142 grams package chocolate mint thins, such as Andes, each cut into thirds; 2 eggs, at room temperature; 237 milliliters flour; 0 teaspoons salt; 158 milliliters sugar; 2 Tbsps unsalted butter; 2 Tbsps unsweetened cocoa; 1 teaspoon pure vanilla extract

One portion of this dish contains approximately 3g of protein, 8g of fat, and a total of 202 calories. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of butter, eggs, chocolate mint thins, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Watch how to make this recipe.

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.

Equipment you will use

Baking Paper

Baking Sheet

Oven

In a small bowl, combine the bittersweet chocolate and butter.

Ingredients you will need

Bittersweet Chocolate

Butter

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Bowl

Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.

Ingredients you will need

Chocolate

Water

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Bowl

Frying Pan

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.

Ingredients you will need

Vanilla Extract

Chocolate Mint

Baking Powder

Chocolate

Mounds Bar

Cocoa Powder

Dough

All Purpose Flour

Sugar

Water

Egg

Salt

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Measuring Cup

Whisk

Bowl

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).

Ingredients you will need