by Heather Harris Brady
These are the Gossip Girls of the cookie world, thin, fabulous and extremely rich. The outside is a nicely crisp, hiding a brownlike interior loaded with chopped Andes Mints. Giant chocolate cookies are ruling my Pinterest right now, but if I’m going to the trouble of making cookies I darn well better have more than dozen to show for it! My recipe will give you enough to fill your cookie jar to the top.
Chocolate Mint Cookies, Makes about 60
2 sticks unsalted butter
3/4 c. brown sugar
3/4 c. white sugar
2 t. vanilla
1 t. salt
3 oz. melted dark chocolate
1/3 c. dark cocoa powder
3 c. unbleached flour
1 t. baking soda
1/4 c. milk
1 package Andes Mint baking chips
Cream the butter and sugars together. Beat in the eggs and vanilla.
Add the remaining ingredients, except for the milk, and beat well. Beat in the milk. You should have a thick, creamy chocolate batter. Stir in the chips.
Preheat the oven to 375 and grease your cookie sheets lightly. Drop by teaspoonfuls onto the sheets and flatten each one slightly.
Bake for 10-12 minutes, until the edges are just slightly brown.
Remove from the sheets and cool completely before storing in an airtight tin or jar.
These make great ice cream sandwiches. Freeze the cookies first and while they are frozen put a 1/2 c. size ball of ice cream between two cookies and squish them together. I’ve used peppermint ice cream here. If you like you can smooth out the edges and roll them in sprinkles, crumbs or nuts.
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