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By Mrs.Sissa

Double-Chocolate Mint Cookies

Name: Double-Chocolate Mint Cookies
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Cuisine: American
Ingredients: 8tbsp unsalted butter at room temperature; 1/2 cup dark brown sugar; 1/2 cup granulated sugar; 1tsp vanilla extract; 1 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 cup finely chopped Andes Mints (or 1 cup mini junior mints); 1 cup chocolate chips, or 1/2 cup milk chocolate and 1/2 cup dark chocolate chips

8 steps

Prep:30minCook:9min

Updated at: Sun, 28 Apr 2024 03:04:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories97.1 kcal (5%)

Total Fat4 g (6%)

Carbs15.7 g (6%)

Sugars12.2 g (14%)

Protein1 g (2%)

Sodium83.4 mg (4%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

40 servings

8 Tbspunsalted butter

at room temperature

½ cupdark brown sugar

½ cupgranulated sugar

1 tspvanilla extract

1 tspbaking soda

1 tspsalt

2eggs

large

1 cupall purpose flour

½ cupcocoa powder

1 cupMints

finely chopped, or 1 cup mini junior mints

1 cupchocolate chips

or 1/2 cup milk chocolate and 1/2 cup dark chocolate chips

Instructions

Step 1

Position two oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line two rimmed baking sheets with parchment paper or silicone baking mats.

Step 2

In a stand mixer fitted with the paddle (or a medium bowl if using a hand mixer), combine the butter, brown sugar, granulated sugar, va- nilla, baking soda, and salt. Beat the mixture on medium for 3 to 5 minutes until it's com- pletely combined and appears light and fluffy, stopping to scrape down the sides of the bowl with a rubber spatula halfway through.

unsalted butter8 Tbsp

dark brown sugar½ cup

granulated sugar½ cup

vanilla extract1 tsp

baking soda1 tsp

salt1 tsp

Step 3

Turn the mixer to low speed and add the eggs. Mix until combined, then scrape down the sides of the bowl once more

eggs2

Step 4

Add the flour and cocoa powder. Mix on low until just combined and streaks of flour and cocoa remain. Remove the bowl from the stand mixer and fold in the Andes candies and chocolate chips by hand until incorporated throughout and there are no more streaks of flour or cocoa.

all purpose flour1 cup

cocoa powder½ cup

Mints1 cup

chocolate chips1 cup

Step 5

Scoop the dough into 1/2-inch balls (0.75- ounce scoop or 1½ tablespoons). Arrange on the prepared baking sheets spaced 2 to 3 inches apart, because the cookies will spread. I always arrange my cookies in five rows, alternating three across and two across - a 3-2-3-2-3 pattern - to ensure they bake evenly.

Step 6

Bake the cookies in batches, rotating the pans front to back halfway through, until the cookies have lost their raw sheen, 9 to 11 minutes.

Step 7

Allow the cookies to cool on the pan for about 3 minutes. Transfer the cookies to a cooling rack until completely cool. Continue baking the remaining dough while the first batch of cookies cools.

Step 8

Store in an airtight container at room temperature for up to 3 days.

View on ProcrastiBaking Cookbook by Erin Gardner

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