Oh, you guys, you have to try these Mint Chocolate Cookies!!!
A few weeks ago, we made a stop into Coldstone Cremery and had one of my favooooorite desserts! Their Mint Mint Chocolate Chocolate Chip Signature Creation. GAHHHHHH… my tummy is rumbling right now while typing that!!! It’s DELICIOUS! I’m not typically a huge fan of mint chocolate chip ice cream, but when I am- it’s the Coldstone Creamery’s Mint Mint Chocolate Chocolate Chip Signature Creation!! Anyway, I saw this recipe, and originally thought it was for plain chocolate cookies, when I read farther along, I saw that there were Andes Mints in them, so I figured, why not, we’ll give them a try. Surprisingly, I LOVE them!! I have adapted the original recipe, from Food Network a bit, and like my version much better (mostly because they’re much softer!)
Mint Chocolate Cookies
Yield: 24 cookies
6 ounces dark chocolate hips
2 tablespoons unsalted butter
1 cup flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2/3 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 Or you can buy the Andes chips to make it easier on yourself.
Preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside.
In a small bowl, combine the 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. As usual, I just melted the chocolate and butter carefully in the microwave. Just make sure to stop before the chocolate is completely melted and use the residual heat to finish the job. Or else the chocolate may burn and taste bitter.
In a medium bowl, mix flour, cocoa, baking powder and salt. Then, 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. Using a medium cookie scoop, or a tablespoon, drop the dough onto your lined cookie sheets.
Bake the cookies 12-15 minutes, turning the sheets halfway through. Leave on cookie sheet until they are completely cool.
