Mint Chocolate Cookies
- PREP 30min
- COOK 10min
- TOTAL 40min
To make the batter, you will need to combine eggs, sugar and vanilla extract in a stand mixer, fitted with whisk attachment and beat on medium speed for about 15 minutes. I know it seems a long time, but it is this extra beating that makes these cookies almost brownie-like.
You Will Need
Cookies
10 ounces semisweet chocolate, finely chopped
3 tablespoons unsalted butter
2 ounces chopped Andes mints or Andes baking chips (about 1/3 cup)
2 large eggs
1/3 cup (65 grams) granulated sugar
1 teaspoon vanilla extract
1/4 cup (30 grams) all-purpose flour
1/4 teaspoon baking powder
Mint Chocolate Topping
2 ounces semisweet chocolate, finely chopped
1 tablespoon unsalted butter
1 1/2 ounces chopped Andes mints or of Andes baking chips (about 1/4 cup), plus more for topping cookies
Directions
Make Batter
Heat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicon baking mat.
Combine the 10 ounces of chopped semisweet chocolate and 3 tablespoons of butter in a medium microwave-safe bowl. Microwave for 20 seconds, stir then microwave for another 20 seconds. Repeat this process until the chocolate and butter have melted. This takes 2 to 3 minutes. Stir in the chopped Andes mints until melted. The heat from the chocolate and butter should be enough to melt the Andes mints, if they do not melt, place back into the microwave for 20 seconds to help melt.
Combine eggs, sugar, and the vanilla extract in a stand mixer, fitted with whisk attachment. Beat on medium speed for 15 minutes. After 15 minutes, the eggs should be pale yellow, thickened, and glossy. At this point, the eggs and sugar will be at the ribbon stage. This means when you pull the beater out of the mixture the mixture will slowly fall back into itself, looking like a ribbon. If the eggs and sugar do not look this way, continue to beat until they do.
Place a sifter over chocolate mixture then add the flour and baking powder. Sift over chocolate. Gently stir the sifted flour and baking powder into the chocolate. Gently fold in the beaten egg and sugar.
Bake Cookies
Spoon a heaping tablespoon of the cookie batter onto the lined baking sheet, leaving about 2 inches between each cookie.
Bake until the cookies have puffed and cracked on top, 8 to 10 minutes. Cool completely on baking sheet. As the cookies cool, they will deflate a little.
To Finish
When the cookies have cooled, make the chocolate glaze. To make glaze, combine chocolate and 1 tablespoon of butter in a small microwave-safe bowl. Microwave for 20 seconds, stir then microwave for another 20 seconds. Repeat this process until the chocolate and butter have melted. (This takes about a minute). Stir in the Andes mints then spoon about 1 teaspoon of glaze onto each cookie and spread into a thin layer. Top with crumbled mints.