Since I’ve moved recently and most of my life is still packed away in boxes in storage I don’t have my beloved recipe collection. Who knew I wouldn’t be able to find my favorite Chocolate Mint Cookie recipe on the internet! I searched the web and even asked a friend who I always share my favorite recipes with and she couldn’t locate it either. So now determined to make these cookies for Christmas, I found several similar recipes and settled on the one I’m about to share. I just pulled the last cookie sheet out of the oven and can smell the chocolately minty goodness. These cookies are full of chocolate and mint and perfectly chewy. I decided it was best to preserve this recipe here so not only could I share it with everyone but also so there is no way of misplacing it in the future! Enjoy!
16 oz. semi-sweet chocolate (I used chocolate chips)
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
3/4 tsp salt
4 large eggs
2 tsp vanilla extract
10 tbsp (1 1/4 sticks) unsalted butter, softened
1 1/2 cup (packed) brown sugar
1/2 cup granulated sugar
1 1/2 cups Andes mint chocolate baking bits, or any mint-chocolate chocolate bar, crushed (I used York Peppermint Patties chopped up)*From the Cookin’ Canuck Blog
Preheat the oven to 350 degrees F, with the oven racks in the upper-middle and lower-middle positions. Line 2 large baking sheets with parchment paper.
In a medium bowl, melt semi-sweet chocolate. This can be done by placing the bowl over a pot of simmering water (for a make-shift double-boiler) or in the microwave at 50% power. Stir and set aside to cool.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In the bowl of a stand mixer (or in a large bowl, using a hand electric mixer), beat butter, brown sugar, and granulated sugar at medium at speed until the mixture is light and fluffy, 3 to 5 minutes. Add one egg a time to the butter mixture, beating after each addition. Add vanilla extract and beat until combined. Add the cooled melted chocolate and beat until well combined.
Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined. Stir in mint-chocolate baking bits. Cover the bowl with plastic wrap and let the mixture sit at room temperature for 15 to 20 minutes, or until the mixture is easy to scoop and fudge-like.
Using 3 tablespoons of dough for each cookie, roll the dough into balls and place on the prepared baking sheets, 2 inches apart. Place the baking sheets in the oven and bake for 10 to 12 minutes, switching the position of the sheets and rotating them back to front halfway through baking. The cookies are baked when the edges are set, but the center are still soft. The cookies will still look a little raw in between the cracks, but are done.
Let the cookies cool on the baking sheets for 10 minutes, then remove to a wire rack. Repeat with the rest of the dough, using cooled cookie sheets. Serve the cookies warm or at room temperature.
Makes 25 to 30 cookies.