From Martha Stewart Cookies
Makes about 3 dozen
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
4 ounces milk chocolate or semi-sweet chocolate chips
1 box (4.67oz), or 25-30 pieces, Andes Mint Candies, coarsely chopped
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1. Preheat oven to 325°F. Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
2. Melt chocolate chips with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
3. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in Andes mint pieces.
4. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment paper-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should still be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment at room temperature for up to 3 days.
Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post: http://ladolcivita.blogspot.com/2009/02/mint-chocolate-cookies.html
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