Description
Pairing chocolate with mint makes such a classic cookie! Follow these steps at home to make these festive, fudgy double chocolate mint cookies studded with chopped Andes Mint. For best results, cover and chill the cookie dough for 2 hours before baking. Cold cookie dough results in thicker cookies!
Ingredients
Cookies
- 1 1/3 cups all-purpose flour
- 1/3 cup Dutch process unsweetened cocoa
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 3/4 tsp vanilla extract
- 1/4 tsp peppermint extract
- 4 oz Andes Creme de Menthe bar, chopped
Topping
- 6 ounces semisweet chocolate, chopped
- nonpareils
Instructions
- Make dough: Whisk together flour, cocoa, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Add egg, egg yolk, vanilla, and peppermint extract, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chopped chocolate.
- Chill dough: Cover dough and chill in the refrigerator for 2 hours.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Use a medium cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
- Bake cookies for 12 minutes, rotating pans halfway through, until tops and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Chocolate dipping: Line two baking sheets with parchment paper. Place semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. If you’d like to flavor the chocolate, you can stir in a few drops of peppermint or mint extract.
- Dip one half of each cookie in melted chocolate, place on prepared pans and sprinkle with nonpareils. Chill cookies in the refrigerator for 15 minutes, until set.
- Store leftover cookies in an airtight container at room temperature up to 3 days.
Notes
Cocoa: Dutch process cocoa has a more intense chocolate flavor and results in darker, fudgier cookies than natural unsweetened cocoa powder. I use and highly recommend Rodelle Gourmet Baking Cocoa.
Make ahead: Cookies can be baked 1 day ahead of dipping in chocolate (once cool, store in an airtight container at room temperature). You can also roll the dough into 1 1/2-inch balls and flash-freeze for one hour on baking sheets. Transfer to freezer bags for up to 2 months. On baking day, bake as directed, adding 1-2 minutes to baking time.
Freeze cookies: Baked cookies (undipped) freeze well in an airtight container for up to 2 months. When you’re ready to enjoy, thaw cookies at room temperature (still wrapped to prevent condensation). Dip in chocolate and decorate as directed.