Oh my god. Seriously…oh my god. These are some deadly serious amazing cookies. Period. Crisp on the exterior and almost like cakey fudgey in the interior. Incredibly moist and intensely aromatic. A whiff and a smile began to form on T’s face. A bite and he was nearly giggling…that reaction was priceless, especially with something I baked. NEVER EVER HAPPENS.
I am forever thankful for picking up some andes mint chocolates at cvs the other day only because after eating more than I should in one sitting…eating them out of the wrapper became demandingly boring. So after a long hiatus of no blogging….(only due to working on that damn blown head gasket…which we are done with this weekend!!) I walked into the kitchen, arms covered in grime and hair dusted with grit…I needed some cooking therapy. And needless to say these andes mint cookies were born. I want to be honest…when I was making these tonight…I didn’t think they’d turn out that well looking at the dough texture…but BOY WAS I FOOLED!
AMAZING Andes Mint Cookies
2 C flour
¾ C butter (softened)
¾ C cocoa
2 t baking soda
1 t baking powder
2 t salt
1 T vanilla bean paste (or vanilla extract)
12 oz good quality chocolate (I use TJ’s dark chocolate)
4 oz andes mint chocolates
1 C light brown sugar
¼ c granulated sugar
½ C andes mint chocolate chips (if you have extra!)
In a medium bowl, melt chocolate and mint chocolate together. This can be done by placing the bowl over a pot of simmering water (for a make-shift double-boiler) or in the microwave in a microsafe bowl.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt and set aside. In the bowl of a stand 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 chocolates 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 chips. Roll the dough into a ball slightly smaller than a baseball and place them 2 inches apart. Flatten them lightly before baking. Cook for 10-12 minutes. They should still look soft in the middle and slightly crackled, let the cookies cool on the baking sheets for 5 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.