Double Chocolate and Mint Cookies Recipe

Name: Double Chocolate and Mint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces semisweet or bittersweet (60-percent) chocolate, chopped into 1/2-inch pieces; 2 tablespoons unsalted butter, at room temperature; 1 cup flour; 2 tablespoons unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 2/3 cup sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; One 4.67-ounce package chocolate mint thins, such as Andes, chopped into 1/2-inch pieces

Servings: persons

6 ounces semisweet or bittersweet (60-percent) chocolate, chopped into 1/2-inch pieces
2 tablespoons unsalted butter, at room temperature
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
One 4.67-ounce package chocolate mint thins, such as Andes, chopped into 1/2-inch pieces

1
Position one rack in the center of the oven and one rack in the bottom third of the oven and preheat to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper.
2
Combine the chocolate and butter in a small bowl and place over a saucepan of barely simmering water.
3
Stir occasionally until the chocolate has melted and the mixture is smooth.
4
Cool for 10 minutes.
5
Whisk together the flour, cocoa, baking powder and salt in a medium bowl.
6
Whisk the sugar, eggs, 2 tablespoons water and vanilla to blend in a separate large bowl.
7
Stir in the dry ingredients and fold in the cooled chocolate using a rubber spatula.
8
Fold in chocolate mint pieces.
9
Chill dough to firm slightly, 10 minutes.
10
Using a 1/4 cup to measure, drop 6 mounds of batter onto each baking sheet, spacing apart.
11
Put one sheet on the center rack in the oven, and one on the bottom rack.
12
Bake cookies 9 minutes.
13
Switch the baking sheets (top to bottom) and bake the cookies until slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer.
14
Cool completely on the baking sheets (cookies may deflate slightly as they cool).

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces semisweet or bittersweet (60-percent) chocolate, chopped into 1/2-inch pieces, 2 tablespoons unsalted butter, at room temperature, 1 cup flour, 2 tablespoons unsweetened cocoa powder, and more.

Yes, Double Chocolate and Mint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate and Mint Cookies

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