So, sorry about that whole only one post last week thing. We were a bit distracted by exciting things like Gerrit’s brother getting engaged. And also, this guy that we just brought home.
Also, Gerrit’s birthday is coming up, so this past weekend I decided to make him some pre-birthday week cookies. Which really was just an excuse to do some baking, because as soon as I saw the recipe for these cookies I knew that I was going to be making them as soon as possible. And it turned out to be seasonally appropriate as well since Saturday was St. Patrick’s Day.
It seems that often when I am baking something new I doubt everything. I find a recipe, and dream of how wonderful it is going to be, and then when I’m actually stirring the flour and the sugar and cocoa powder together I often feel as if something is missing. And in this case, I tasted the batter and was not particularly impressed. It seemed a little bland for chocolate.
I’ve got to stop this habit of prematurely judging though, because these cookies were nothing but warm and rich chocolate once they came out of the oven. They reminded me a bit of those brownie cookies from several months ago that I loved so much: warm and fluffy, with a bit of a gooey yet cake-like texture. And the addition of Andes mints completes the cookies with that refreshing minty flavor, which is especially wonderful warm and melted out of the oven.
Ok, I’m going to go back to playing with the puppy now.
Double Chocolate and Mint Cookies
adapted from Giada de Laurentiis
Prep Time: 30 minutes
Wait Time: 10 minutes
Bake Time: 15 minutes (per batch)
Makes about 2 dozen
1 cup semisweet or bittersweet chocolate chips (6 oz.)
2 tablespoons unsalted butter
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
2 large eggs
2 tablespoons water
1 teaspoon vanilla extract
1 (4.67 oz.) packaged Andes mints, cut into thirds
1. Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a small heat-proof bowl, combine the chocolate chips and the butter. Heat over a pot of simmering water, stirring often, until chocolate and butter are melted and smooth. Alternatively, you can heat the chocolate and butter in the microwave for about 1 1/2 minutes, stirring every 30 seconds. Set chocolate aside to cool slightly.
3. In a medium sized bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. In a large bowl, whisk together the sugar, eggs, water and vanilla. Gradually add the dry ingredients, using a spatula to stir together gently. Fold in the cooled chocolate, and then stir in the Andes mints.
5. Chill the dough in the refrigerator for about 10 minutes, until it is slightly firm.
6. Use a large cookie scoop to drop cookies about 2 inches apart onto the parchment lined baking sheet. The cookies should be about 1 to 1 1/2 inches in diameter.
7. Bake cookies in batches, for about 13-15 minutes, until they are beginning to look dry and are cracking on the top. Remove from oven and allow to cool slightly before serving.