You absolutely have to try these double chocolate mint cookies- they’re ultra-chocolatey, delightfully minty, totally delicious cookies.
Well, these cookies were a happy experiment. A happy, insanely yummy experiment.
After working through a few test recipes that didn’t pan out, I was thrilled when this batch came out of the oven perfect.
Perfect, perfect, perfect.
However, because I, in all my intelligent and logical reasoning, decided to work my way through five pounds of butter in the name of holiday baking the day before I was leaving with my crew of seven for a week-long Thanksgiving vacation (wherefore art thou, sanity?), all I had time to do was look at them lovingly, do a bad cartwheel in praise, taste-test about five, shove the rest into a tupperware container, freeze them, and pack them in our luggage.
We pulled them out a few days later in a remote cabin in the mountains where they were declared absolute cookie perfection by me, five young food critics, Brian and my dad (who happens to be a cookie lover like no other).
Ultra-chocolatey and delightfully minty, they have the most delicious soft and rich texture.
We were absolutely devouring them. And I promise that’s not just because we were far away from civilization; I’d proudly devour them anytime, anywhere. Unashamed Cookie Devourer = That’s Me.
Festive, good-looking (I’m so shallow, I know) and yummy, I’m telling you, this is the holiday cookie to beat this year.
- 1 cup (8 ounces) butter, cool room temperature (not warm or overly soft!)
- 3/4 cup (5.5 ounces) lightly packed brown sugar
- 1/2 cup (3.75 ounces) granulated sugar
- 2 large eggs (3.5 ounces)
- 1 teaspoon vanilla extract
- 2 cups (10 ounces) all-purpose flour
- 1/2 cup (2 ounces) natural, unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup (3 ounces) crushed or finely chopped Andes mints (see note)
- Additional 1/2 cup or so crushed or finely chopped Andes mints for rolling
- Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper or silpat liners.
- In the bowl of an electric stand mixer (or in a large bowl with an electric hand mixer), cream the butter, brown sugar and white sugar together until well-mixed, 2-3 minutes.
- Add the eggs and vanilla extract and mix.
- In a separate bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
- Add the dry ingredients to the batter and mix until just combined (it's ok if there are a few dry streaks). Mix in the chocolate chips and 1/2 cup crushed Andes mints until combined and no dry streaks remain.
- Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop) and gently roll the tops into the additional crushed mints, pressing lightly into the plate or bowl of crushed mints so they stick to the top of the cookie dough ball.
- Place a couple inches apart on the prepared baking sheets and bake for 10-11 minutes (watch closely and don't overbake; the edges will be set with soft middles).
- Let the cookies cool for a few minutes on the baking sheet and then remove to a cooling rack to cool completely.
Andes Mints: I use the crushed Andes mint pieces that come in bags (similar to a chocolate chip bag). They can be found in many a holiday grocery aisle this time of year. The red/white ones are my favorite for this recipe.
Freezing: also, these cookies freeze beautifully.