Monday, February 21, 2011
Chocolate + Mint = Heaven
Do you like Thin Mints but sometimes wish they were more like a gooey cookie? Have I got the recipe for you!!! Can I just say that I ate my weight in these cookies. They were seriously fantasmic!
CHOCOLATE MINT COOKIES
¾ cup butter
1 ½ cups brown sugar
2 TBS. water
2 cups chocolate chips
2 ½ cups flour
1 ¼ tsp. baking soda
½ tsp. salt
1 package chocolate covered mints like Andes
In a saucepan over medium heat, combine the butter, sugar, water and chocolate chips until completely melted. Set aside and let cool 15 minutes.
Beat in eggs one at a time. Combine flour, baking soda and salt together, add to the chocolate mixture, mix well. Cover and refrigerate dough for an hour.
Roll dough into walnut sized balls placed two inches apart. Bake at 350 degrees for 10-12 minutes. When cookies come out of the oven, press one mint into the top of the cookie and let sit for 2 minutes. When mint is softened, swirl with the back of a spoon. Let cool.
SIDE NOTE: The recipe I used specifically said to not over bake the cookies. I lost the entire first batch because I did not “over bake”. They were too soft in the middle to handle even the little bit of chocolate on the top. Make sure the cookies are done, don’t attempt to bake a soft cookie.
Also, I used Toll House’s mint chocolate chips instead of the semi-sweet to give it even more of a minty flavor. I also read using half milk chocolate chips cuts the bite of the semi-sweet.
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